If you ask me, no Cinco de Mayo party is complete unless there’s ceviche (and liquor, of course).
Luckily, we’re getting this vegan coconut ceviche recipe up just in time for your big fiesta!!!
A couple months ago, Ashlee and I were in LA for a wedding.
As most of you may already know, The City of Angels is probably one of, if not the most, vegan-friendly cities in the US. Since we live in a city that sucks when it comes to any vegan options, we decided to stay a couple extra days and stuff our faces with as much vegan food (and alcohol) as we possibly could. On our last day in Los Angeles, we had lunch at Gracias Madre. Ashlee and I each ordered the three course lunch served with vegan Caesar salad, tostadas, and BBQ jackfruit carnitas tacos. Oh yeah, and dessert. We were at the end of our 3 day binge-eating fiasco, so by the time I saw their coconut ceviche on the menu, we were too full to order it.
Until that fateful day at Gracias Madre, I had never even thought to use coconut meat in replace of seafood in ceviche! FUCKING BRILLIANT! As you can imagine, the second we got home, Ashlee started testing recipes for our own vegan coconut meat ceviche.
The rest is history.
Ashlee and I weren’t particularly impressed with Gracias Madre’s food, but we thank them for the inspiration to make this coconut ceviche! We will be back in LA in May, so if you guys have any recommendations for restaurants, bars, or anything else vegan friendly, please send them our way! And if you happen to love Gracias Madre, let us know what some of your favorite items on the menu are! I’m not opposed to giving it another shot.
We hope you guys love this recipe for vegan coconut ceviche as much as we do! Happy Cinco de Mayo, friends! Til next time!
- Tortilla chips, for serving
- 2 cups coconut meat, cut into bite size pieces
- 1 TBS vegan fish sauce, optional
- 2 cups cherry tomatoes, quartered
- ¾ cup red onion, minced
- ¾ cucumber, chopped
- ½ cup loosely packed cilantro, chopped
- ¼ cup El Pato (yellow can)
- 1 avocado, diced
- 1 lemon, juiced
- 1 lime, juiced
- 2-3 garlic cloves, finely minced
- 1 TBS Tajin seasoning
- 1 TBS olive oil
- 1 tsp ground cumin
- Salt and pepper to taste
- In a bowl, combine all the ingredients except the lime juice and avocado
- Gently toss to ensure all the ingredients are fully incorporated
- Cover and let the ceviche marinate in the refrigerator for at least 30 minutes (we recommend an hour)
- When you are ready to serve the ceviche, add the avocado and lime juice, toss gently
- Add additional salt and pepper to taste
- Serve cold
2. If you are not able to find young coconuts at your local grocery store, some health food stores such as Sprouts or Whole Foods carry young coconut meat. I recommend calling ahead in advance and asking.