COCONUT VEGAN CEVICHE

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!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Simply grab a large mixing bowl, and add the list of ingredients one by one in order from top to bottom.

Step 2

Mix everything together until you have a big bowl of coconut ceviche!

Step 3

You can eat as is, but I suggest letting it sit for at least 3+ hours covered in the refrigerator. Lasts in an airtight container for 5-7 days.

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