Ceviche with Avocado and Coconut
Coconut Ceviche with Avocado, Toasted Coconut and Crispy Tortilla Chips
8 oz young coconut meat diced in 1 inch pieces ( found in asian markets)- 1 oz red onions small diced
- 1 oz yellow squash small diced
- 1 oz roma tomato small diced
- 1 oz cucumber small diced
- 1 oz jalepeno small diced
- 4 oz lime juice
- ½ cup chopped cilantro
- salt and pepper to taste
- 1 avocado quartered and diced
Place all ingredients in bowl and toss together. Let sit for 15 minutes. Divide on to 4 plates and garnish with below ingredients to taste:
- 1 oz toasted coconut
- 1 lime cut into wedges
- cilantro sprig for garnish
Serve with corn tortilla chips
Chef Amiko Gubbins' culinary career includes a laundry list of varied accomplishments, but her love for food began by watching her traditional Japanese mother in the kitchen. Her long and storied career includes time in the kitchens of Pacifica Del Mar, owning and operating Parallel 33 in San Diego’s Mission Hills neighborhood, consulting for the Cohn Restaurant Group, and even serving as a personal chef for rock icon Lenny Kravitz.
Through all the praise and accolades of her work, Gubbins has expressed a passion for healthy, sustainable food that was otherwise not satisfied in her professional career.