Vegan coconut ceviche tostada
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Loading... - Amelia Osborne
- 10 Sep 2021
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Macerate Overnight
Prep 20 min
Serves 4-6
300g fresh coconut flesh
200ml lime juice
60ml orange juice
80g cucumber, julienned lengthways
50g red onion, peeled and diced
100g tomato, deseeded and diced
1 bunch fresh coriander, finely chopped
30g fresh serrano chilli, finely chopped
Salt
Blue corn tostadas
To garnish
3 red radishes, sliced and halved
1-2 jalapeño or serrano chilli, thinly sliced
1 ripe avocado, diced
Break the coconut, scrape out the meaty part with a spoon and cut it into fine strips.
Marinate the coconut overnight in the lime and orange juice to meld the flavours and soften the coconut flesh.
When you are nearly ready to eat, mix the rest of the ingredients and season with salt.
Serve on blue tostadas with the radishes, chillies and avocado cubes.
