Coconut-California Avocado Ceviche

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Serves: 4
  Roma tomatoes, diced
  Thai coconuts, soft, inner flesh removed and sliced into 1/4" - 1/2" strips
  Fresh Calfiornia Avocados*, peeled, pitted, diced
  mango, peeled, pitted and diced
oz.  lemon juice
1/4  cup  cilantro, chopped
1/4  cup  green onions, chopped
Tbsp.  chili powder
tsp.  sea salt
  As needed  Tostadito or tortilla chips for serving

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Combine all ingredients in a large bowl. Mix together until all pieces are equally coated in spices and liquid.

To Assemble:

  1. Divide the mixture among 4 martini glasses (about 1-¼ cup of mixture per glass). Serve with tostadito shells or tortilla chips.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Jenny Ross

Jenny Ross,Chef/Owner, 118 Degrees (Newport Beach, CA)

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