COCONUT VEGAN CEVICHE

Name: COCONUT VEGAN CEVICHE
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican, Latin American, American
Ingredients: 1 red onion, small diced; 3 cloves garlic, minced; 1 jalepeño, seeded & minced; 2 mangos, peeled & small diced; 2 cans hearts of palm, drained & thinly sliced; 3 cups cooked great northern beans, drained & rinsed; 1 bell pepper, seeded & small diced; 1/2 cucumber, small diced; 1/4 cup chopped cilantro; 2 avocados, sliced; 1 1/2 cup coconut milk; 1 cup lime juice; 1 orange, juiced; 2 tsp salt

3 steps

Prep:10minCook:30min

I am ceviche obsessed. Even before I went vegan throughout my 20’s, I traveled around Mexico, and everywhere I stopped I got ceviche. It became an obsession that consumed my travels and It’s one of those dishes that immediately brings me back. Ceviche in itself comes from a cooking style that uses the method of cooking with acidity, especially from lemons and limes. Although this concept is pretty universal, depending on what region of Mexico or what chef is making the ceviche, they are all completely unique. And this is why I love this dish so much. I absolutely love making ceviche for friends or as a meal prep because of how easy it is. Not to mention, it’s a great reason to practice some knife skills!

Updated at: Wed, 16 Aug 2023 19:14:01 GMT