Coconut Ceviche

Recipe by Cook's Hideout

I used to love watching Food Network. But with kids running around it has become almost impossible to watch any TV. Now a days I found the best time to watch my favorite channel is when I'm folding the laundry. So during one of my laundry folding session, I saw a new cooking show on Cooking Channel. It's called 'How to Live to 100' with Jason Wrobel as the host. I really liked the way how the host took a ingredient, transformed it into 3~4 different dishes and then talked about the benefits of using the ingredient. In the episode...

Ingredients

• 1 Coconut (Young)
• 2 tbsp lime juice
• 1 tbsp orange juice
• 2 onions (- chopped)
• 1 tomato (- medium, chopped)
• 1 cucumber (- small, diced)
• 1 jalapeno (- small, deseeded and chopped)
• 1 tbsp pepper (Green - seeded and chopped)
• ½ of   1 Avocado (- chopped)
• 2 tbsps parsley (Fresh - finely chopped)
• 1 tbsp cilantro (- chopped)
• a pinch Cayenne
• to taste Salt
• tortilla chips (- to serve)

Method

1. I found removing the flesh from the young coconut a little difficult and too my husband's help. Here are the instructions given on Cooking channel verbatim: 'With a cleaver, make four identical cuts on the top of each coconut, forming a square; then "pop" open the tops using the back of the cleaver blade. Pour the coconut water into a glass storage jar and refrigerate for later use. Now, with a swift chop, crack the coconuts in half. Pry out the coconut meat using the backside of a large spoon'. Next time I'm planning to use this method.Wash the flesh and chop into ½" pieces and transfer them to a mixing bowl.Add all the other ingredients, except for avocado and tortilla chips, and mix well.Finally add avocado just before serving. Serve immediately with tortilla chips or refrigerate for 30 minutes to 1 hour before serving.
2. Wash the flesh and chop into ½" pieces and transfer them to a mixing bowl.
3. Add all the other ingredients, except for avocado and tortilla chips, and mix well.
4. Finally add avocado just before serving. Serve immediately with tortilla chips or refrigerate for 30 minutes to 1 hour before serving.

View the recipe instructions at Cook's Hideout