Vegan-Friendly Coconut Ceviche

Think vegans can’t enjoy ceviche? Think again. Local wellness guru Jules Aron shares a plant-based alternative in her book Nourish & Glow: Naturally Beautifying Foods and Elixirs (Countryman Press, $20). “This delicious riff on the traditional Peruvian dish of fresh seafood cured in citrus juices uses young coconut at its base,” says Aron. “The delicate coconut meat makes a remarkable substitute for the real deal.”


Young Coconut Ceviche
(makes 3 1⁄2 cups)
2 cups coconut meat
1 orange bell pepper, deseeded and finely chopped
1 yellow bell pepper, deseeded and finely chopped
3 green onions, trimmed and finely sliced
1 red chili, deseeded and finely chopped
1⁄4 cup cilantro, leaves picked
1⁄4 cup parsley, leaves picked
Juice of 1 lemon
Juice of 1 lime
Juice of 1 orange
1 tsp. sea salt
Extra virgin olive oil
Ground black pepper

Scoop the coconut meat out of shells and rinse well. Cut the coconut flesh in small squares and transfer to a medium mixing bowl. Add the citrus juices and toss to mix. Cover and refrigerate for 30 minutes. Prepare the green onions, bell peppers, chili pepper, parsley, cilantro, and sea salt and gently mix with the marinated coconut. Allow to marinate another 30 minutes in the refrigerator. To serve, divide the ceviche between bowls, drizzle with olive oil, and sprinkle with freshly ground black pepper.

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