California Avocado season has ended.

Coconut-California Avocado Ceviche

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Coconut-California Avocado Ceviche



Serves: 4

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

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


  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.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Jenny Ross, Chef/Owner, 118 Degrees (Newport Beach, CA)


(1 Ratings)