Coconut Ceviche | Vegan, Gluten-Free
Recipe and Image by Nourished Ways
2 - 4
8 minutes
15 minutes
Appetizer
A twist on a Latin American classic that brings you joy in each bite. Made from hearts of palm and no added sugar, using our coconut butter to add an extra tropical coastal delight.
Ingredients
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1 can of heart of palm
1 long english cucumber
1 bell red pepper
1 cup minced cilantro
½ red onion
1 cup cubed frozen mango, or fresh if you have available
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1 Tbsp Artisana Organics Coconut Butter, softened
¼ cup salsa verde (tomatillo salsa)
¼ cup coconut milk, full fat
1 Tbsp coconut aminos
½ cup fresh lime juice
Pinch of sea salt
Directions
Dice all the vegetables into small little cubes. Place all ingredients into a mixing bowl, Add in the pre-diced mangos.
In a small bowl, mix together the sauce ingredients. If the coconut butter is hard, soften it first over the stove in a separate pot. Note* You will yield more sauce than what is needed for the recipe. Store the rest in the fridge for up to 5 days.
Pour about a fourth of the ready sauce over the vegetables and mix up. If you want more sauce, you can add more bit by bit. Suggestion: Serve with fresh tortilla chips, play some cumbia and salsa music and enjoy!
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