Coconut-California Avocado Ceviche

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Serves: 4

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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
  1. Combine all ingredients in a large bowl. Mix together until all pieces are equally coated in spices and liquid.

To Assemble:

  1. 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.

Did You Know?

It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

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