Coconut Ceviche

adapted from recipe by

  • 1 cup coconut flesh, diced
  • 1/2 cucumber diced
  • 3 tablespoons chopped pineapple
  • 3 tablespoons shredded purple cabbage
  • 3 tablespoons orange juice
  • 2 tablespoons lime juice
  • 1 tablespoon chopped red onion
  • 2 tablespoons chopped cilantro
  • 1 tablespoon chopped mint
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon ginger
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon dulse flakes
  • minced jalepeno, optional
  1. Add all chopped ingredients together and toss in a medium bowl.
  2. In a separate bowl, mix together the juices with the spices and seasonings.
  3. Pour the liquid mixture over the chopped ingredients and toss until evenly coated.
  4. You can serve immediately or marinated in the refrigerator for 1-2 hours to bring out flavor.

*makes four servings


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