Coconut-California Avocado Ceviche
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Ingredients
Serves:
4
| 4 | Roma tomatoes, diced | |
| 2 | Thai coconuts, soft, inner flesh removed and sliced into 1/4" - 1/2" strips | |
| 1 | Fresh Calfiornia Avocados*, peeled, pitted, diced | |
| 1 | mango, peeled, pitted and diced | |
| 4 | oz. | lemon juice |
| 1/4 | cup | cilantro, chopped |
| 1/4 | cup | green onions, chopped |
| 2 | Tbsp. | chili powder |
| 1 | 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
Instructions
- Combine all ingredients in a large bowl. Mix together until all pieces are equally coated in spices and liquid.
To Assemble:
- 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.
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