Coconut Ceviche 2.0 🥥🌶️
Part of our 2.0 recipe series, this is our plant-based twist on a Latin classic.
We swapped out the fish for tender, creamy Young Thai Coconut Meat—so you still get that fresh, satisfying ceviche texture with a burst of tropical flavor.
✨ Packed with potassium, fiber, and MCTs
✨ Bright, refreshing, and totally energizing
✨ 100% plant-based, 100% delicious
It’s proof that healthy can taste this good. Who’s digging in?
Ingredients
¼ cup Copra’s organic young Thai coconut meat
1 ripe avocado
2 limes juiced
2 red Thai chilis
1 jalapeño
1/2 red onion
1/4 cup coriander
1 tsp salt
1 tsp black pepper
1/8 cup coconut milk
1/4 cup tomato
Instructions
Step 1. Start by defrosting your coconut meat.
Step 2. Dice your coconut meat, then place it in a bowl with lime juice, coconut milk, salt, black pepper, and half of your lime zest. Combine well, then let it rest in the fridge for 15 minutes.
Step 3. Finely chop the remaining ingredients, keeping a similar size. It will make each bite more enjoyable.
Step 4. Once the coconut meat is marinated, sieve the coconut milk and save it for later.
Step 5. Combine the marinated coconut meat, tomatoes, green onion, red onion, coriander, jalapeños, and red chilis in a large bowl.
Step 6. Plate the ceviche with the coconut meat in the center, then gently pour the sieved coconut milk over the ceviche.
Step 7. For garnishing, use thinly sliced jalapeños and the remaining lime zest.
