This addictive sweet-and-spicy Coconut Ceviche is from Dan Buettner’s
book, The Blue Zones American
Kitchen.
Makes
4 servings
Total Time
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Ingredients
FOR THE AGUACHILE SAUCE, COMBINE:
FOR THE CEVICHE, PLACE:
Test Kitchen Approved
Test Kitchen Tip
The extra aguachile sauce
will keep in the refrigerator for
up to a week. You can add olive oil
to it to make a citrus vinaigrette
for salads.
What is Borage?
Borage (star flower) is a flowering
herb with vivid blue flowers and
cucumber-like scent and flavor.
Instructions
For the aguachile sauce,
combine serrano, lime juice,
lemon juice, orange juice, and salt
in a blender or food processor;
process until smooth.
For the ceviche, place coconut,
mango, cucumber, pickled onion,
tomato, cilantro, and spring onion
in a bowl. Add ¼ cup aguachile
sauce and toss to mix.
Serve Coconut Ceviche with
borage flowers, if desired.
