Coconut Ceviche Recipe
This addictive sweet-and-spicy Coconut Ceviche is from Dan Buettner’s book, *The Blue Zones American Kitchen*.
Keywords
- 4th of July
- Hawaiian
- Healthy
- Vegan
- Vegetarian
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Ingredients
- 1 serrano chile, stemmed
- 6 Tbsp. each key lime juice, Meyer lemon juice, and mandarin orange juice
- Pinch of salt
- 1 cup shredded unsweetened coconut
- ½ cup each sliced mango and cucumber
- ¼ cup pickled red onion
- ¼ cup diced heirloom tomato
- 2 Tbsp. each chopped cilantro and sliced spring onion
- Borage flowers, for garnish
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