Raw Vegan Coconut Ceviche Guacamole

Raw Vegan Coconut Ceviche- All photo credits: Arohanui Vegan Love

Raw Vegan Coconut Ceviche- All photo credits: Arohanui Vegan Love

When you're in the mood for something fresh and spicy, try this raw vegan coconut ceviche guacamole from Arohanui Vegan Love.

Ingredients:

for the guacamole~

3 small avocados
1 tomato
1 dinosaur kale leaf
Huge bunch of cilantro (at least 3/4 cups chopped)
1/2-1 serrano pepper
1/4-1/2 habanero pepper
(omit serrano & habanero for no spice, or feel free to add cayenne pepper)
1 small lemon
Himalayan or sea salt to taste
Black pepper to taste
Cumin to taste

 

for the ceviche topping~

1 young Thai coconut, just the coconut meat (conserve water to drink)
1 dinosaur kale leaf
1 spring onion
1/2 small red onion
1/2 red bell pepper
2 garlic cloves (diced small)
1 radish
1 celery stick
1/4 cup chopped cilantro
1 small lime

2 bag of Beanfields Sea Salt Chips, for dipping

Preparation:

To make the guacamole, cut the avocados in half, remove the pit, and mash together in a bowl. Remove your kale stems by holding the kale and pulling down along the stem. You can take both leaves (1 for the guacamole and 1 for the ceviche) and roll them together, slice in ribbons, and then finely cut. Add in 1/2 of the kale with the avocados along with the chopped tomato, cilantro, serrano, habanero, fresh lemon juice, sea salt, pepper, and cumin.

To make the ceviche, use the Coco Jack or a machete to crack open the coconut. Pour the coconut water in a glass to drink. Carefully scoop out the coconut meat with a spoon or the Coco Jack Scoop. Cut the coconut meat in a variety of ways, some as bigger squares and some finely diced. Mix with the other 1/2 chopped kale, spring onion, red onion, red bell pepper, garlic, radish, celery, and cilantro. Squeeze lime on top.

Spread the guacamole onto a plate, pour the ceviche on top, serve with Beanfields chips, share, and enjoy!