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coconut ceviche

Coconut Ceviche

Indulge in coconut ceviche, a tasty adaptation of classic ceviche that incorporates coconut jelly with vibrant seasonings.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Course: Appetizer, Snack
Cuisine: Caribbean, Tobago, Trinidad
Keyword: vegan, vegetarian
Author: Racquel

Ingredients

  • 1 lb to 1 ½ lbs Coconut Jelly firm, diced into 1 inch pieces
  • ½ cup Sweet Peppers diced
  • ½ cup Red Onion diced
  • ⅛ 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

Instructions

  • 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!

Video

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