Coconut Ceviche with Coconut Bacon

Photo by Stephen Clarke

This vegan ceviche is light, refreshing, easy to make, and, best of all, packed with the flavors of the Caribbean. Coconut is abundant in Cayman, so put this healthy ingredient to good use. Choose young coconut, which is readily available at the Farmers Market. The meat should be soft, but not overly so.

Courtesy of VIVO Café.
Serves 4

  • 12 ounces young coconut, about 2 coconuts, sliced
  • 1 cucumber, sliced
  • 1 large tomato, seeded and sliced
  • ¼ red onion, thinly sliced
  • ¼ cup roasted nuts, cashews preferable
  • 2 seasoning peppers, chopped
  • 4 tablespoons lime juice
  • 8 tablespoons warm coconut oil
  • 1 tablespoon hot sauce or chopped chilies
  • Mint and cilantro, chopped

Set aside the warm coconut oil and mix all remaining ingredients together in a bowl. Adjust the seasoning to your liking, adding more, or less to taste.

Add warm coconut oil just before serving. Top with the coconut bacon and enjoy immediately.

Coconut bacon

  • ½ ripe coconut
  • 2 pinches of salt
  • 1 pinch sugar
  • 1 pinch smoked paprika
  • 1 tablespoon coconut oil

Thinly slice the coconut using a mandolin and then season generously with the paprika, salt, sugar and oil.

Toss the coconut in a bowl to ensure it is evenly coated. If you have a dehydrator, place the coconut mixture in the dehydrator for six hours minimum. Alternatively, set an oven to 200 F and cook for about one hour, or until crispy.