Plant-Based Mango-Coconut Ceviche

Takes , serves Serves 4-6.

  1. Open young coconuts (see notes on opening young coconuts at beginning of this post) using a large, sharp knife. Once opened, reserve water. Use a spoon to scrape out coconut meat. Cut into bite-size pieces
  2. In a large bowl, marinate young coconut meat, red onion and salt in lemon + lime juice for 30-45 minutes.
  3. While coconut meat is marinating, heat a small saucepan over medium-high heat. Once the pan is hot (very hot, almost smoking, but not quite), toss in the black rice. Leave enough room, so rice is in a single layer and had enough room to move around. Shake the pan from time to time so rice doesn’t burn. Once you hear the rice pop, it’s done. Usually 2ish minutes. Be careful not to burn. Set aside to cool.
  4. Lightly toss in cilantro, mango and avocado with coconut meat and red onion to coat. Season to taste with salt and black pepper. Top with thinly sliced Serrano pepper and sprinkle with puffed black rice. Serve immediately.

Recipe submitted by Alison Wu, Wu Haus 

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