- 1/2 cup Copra’s organic young Thai coconut meat
- 1/8 cup coconut milk
- 2 limes juiced and zested
- 2 red Thai chilis
- 1 jalapeño
- 1/2 red onion
- 1/4 cup tomato
- 1/4 cup coriander
- 1/8 cup chopped green onion
- 1 tsp salt
- 1 tsp black pepper
InstructionsStep 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.
Watch the complete step-by-step video here