Vegan Coconut Ceviche

Recipes | 0 comments

SERVES 6-8

What you need

  • Tortilla chips, for serving
  • 2 cups Copra coconut meat, cut into bite size pieces
  • 1 TBS vegan fish sauce, optional
  • 2 cups cherry tomatoes, quartered
  • ¾ cup red onion, minced
  • ¾ cucumber, chopped
  • ½ cup loosely packed cilantro, chopped
  • ¼ cup El Pato (yellow can)
  • 1 avocado, diced
  • 1 lemon, juiced
  • 1 lime, juiced
  • 2-3 garlic cloves, finely minced
  • 1 TBS Tajin seasoning
  • 1 TBS olive oil
  • 1 tsp ground cumin
  • Salt and pepper to taste

step by step

  1. Start this plant-based recipe, by combining all the ingredients except the lime juice and avocado in a bowl.
  2. Gently toss to ensure all the ingredients are fully incorporated.
  3. Cover and let the ceviche marinate in the refrigerator for at least 30 minutes (we recommend an hour).
  4. When you are ready to serve the ceviche, add the avocado and lime juice, toss gently.
  5. Add additional salt and pepper to taste.
  6. Serve cold.
  7. Enjoy your vegan coconut ceviche adapted by Copra!

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