Coconut Ceviche…a little twist on the traditional Peruvian classic! In Peru, ceviche is often eaten as an appetizer and is popular at gatherings. This dish is often made with fresh fish mixed with lime juice along with seasonings such peppers and onions, and usually finished with corn and sweet potato. In this twist, we use the coconut as the main attraction alongside cayenne peppers from the local market. Coconuts are such a versatile fruit: from the coconut water to coconut jelly/meat and even coconut milk and oil! And now, as ceviche!
Coconut Ceviche with Plantain Chips
Ingredients
- 1 lb (to 1 1/2 lbs) Coconut Jelly, firm, diced into 1inch pieces
- ½ cup Sweet Peppers, diced
- ½ cup Red Onion, diced
- 1/8 cup Cayenne Peppers, diced (about 2-3 peppers)
- 4 Shadow Beni leaves, cut into strips (1 oz Cilantro)
- 1 ½ Tbsp Lemon Juice
- ¼ tsp Lemon Zest
- ¼ cup (to ½ cup) Coconut Milk or soft jelly blended with water
- Salt and Pepper to taste
- 2 Plantain, medium ripe (green plantains, cassava or green fig can be used)
- 2 cups Oil for frying
Method
- Combine coconut jelly, sweet peppers, cayenne peppers, red onion and cilantro
- Add lemon juice and zest
- Season with salt and pepper
- Add coconut milk and refrigerate mixture for at least 30 minutes
- Fry plantains in oil and season with salt
- Enjoy coconut ceviche with crispy plantains. Add some crunch with toasted coconut before serving!
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