Coconut Ceviche

Serving: 2
Ingredients (Dressing):
1 lime (squeezed juice)
2 tbsp coconut water (Genuine Coconut)
¼ cup coconut milk (homemade or canned)
Pinch of salt and pepper
Fresh dill (chopped) (Use cilantro or parsley instead if preferred)

Ingredients (Ceviche)
Coconut Meat of ½ coconut (sliced or cubed)
1 Cucumber (cubed)
1 Avocado (cubed)
½ watermelon radish (peeled, sliced or cubed)
Fresh dill (chopped)
Pickled Onions
Optional: Greens, Tortilla Chips

Method: To prepare the coconut cut Genuine Coconut in half, extract the coconut water and cut out the coconut meat with a knife.

To prepare the dressing, add all ingredients except for the dill into a high speed blender. Blend until smooth. Taste test, and add in more salt or coconut water if desired. Add in the fresh chopped dill and refrigerate. For leftovers, store in fridge for up to two days.

Prepare the coconut meat and the rest of the ingredients by either cutting in small cubes or slices. Add all ingredients into a medium sized bowl. Add the dressing, mix well and refrigerate for 1-2 hours to marinade. Serve in your coconut shells and enjoy with tortilla chips if preferred.