Plant-Based Mango-Coconut Ceviche Recipe

Name: Plant-Based Mango-Coconut Ceviche Recipe
Ingredients: 2⅓ Cup Fresh Young Coconut Meat, Chopped Into Bite Size Pieces; ⅓ Cup Thinly Sliced Red Onion; 1 Small-Medium Serrano Pepper; ½ Tsp Sea Salt; 1 Large Avocado; ¼ Cup Lemon Juice; 1⅓ Cup Honey Mango; ¼ Cup Lime Juice; ¼ Cup Cilantro; 2 Tbsp Puffed Black Rice (if you never puffed grains in a pan without oil, read this.); Salt and Black Pepper, To Taste

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Plant-Based Mango-Coconut Ceviche 2⅓ Cup Fresh Young Coconut Meat, Chopped Into Bite Size Pieces ((Meat From About 4 Small Coconuts)) ¼ Cup Lemon

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Ingredients

2⅓ Cup Fresh Young Coconut Meat, Chopped Into Bite Size Pieces
⅓ Cup Thinly Sliced Red Onion
1 Small-Medium Serrano Pepper
½ Tsp Sea Salt
1 Large Avocado
¼ Cup Lemon Juice
1⅓ Cup Honey Mango
¼ Cup Lime Juice
¼ Cup Cilantro
2 Tbsp Puffed Black Rice (if you never puffed grains in a pan without oil, read this.)
Salt and Black Pepper, To Taste