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Coconut and Mango Ceviche

Lime marinated young coconut meat with hearts of palm and sweet mango.
Prep Time25 mins
Total Time25 mins
Course: Healthy Salads
Cuisine: healthy, International, Latin, Vegan
Servings: 4 servings
Author: Chef Maria Cummins


  • 2 cups coconut meat thinly sliced (1/4 inch) from a Thai young coconut
  • 1 cup mango thinly sliced (1/4 inch)you can substitud mango for bosk pear
  • 1 cup hearts of palm rinsed and sliced
  • 1/4 cup mint chiffonade, you can also use cilantro instead
  • 1/2 cup bell pepper, red julienned
  • 1 aji panca thinly sliced and divined or can use habanero or jalapeno
  • 1 avocado sliced
  • "Leche de Tigre" Tiger’s milk
  • 1/2 cup coconut milk from a can with full fat
  • 1/4 cup lime juice
  • 1/2 teaspoon ginger
  • 1/4 teaspoon garlic minced
  • 1/2 teaspoon salt


  • Combine the coconut meat, mango, sliced hearts of palm, mint, red bell peppers in a bowl and mix until well incorporated.
  • Whisk together coconut milk, lime juice, ginger, garlic and salt to make the "Leche de Tigre."
  • Add "Leche de Tigre" to salad and toss until it is well incorporated.
  • To create a beautiful presentation when serving this dish. You can use a martini glass or a square dish.
  • Garnish it with mint or cilantro and the sliced avocado.