Apple Ceviche

Today is Apple Turnover day but as I have not been successful baking with coconut or almond flours, I did not attempt making a turnover. I found this refreshing ceviche created by Gustavo Pinet, executive chef at the Resort at Pedregal in Cabo San Lucas, Mexico. This can be served with tortilla or plantain chips or goes well with grilled fish.

2 apples
1 cucumber, peeled
¼ jicama, peele
1 c. lime juice
¼ red onion, julienned
¼ serrano chile, thinly sliced
¼ bunch mint, finely chopped
¼ bunch cilantro, finely chopped
½ c. coconut milk
3 Tbsp. Olive oil


Chop apples, cucumber and jicama into 1/2” cubes. In a medium bowl, toss with lime juice and set aside for about 1 hour.

Add onion, chile, mint, cilantro, coconut milk and olive oil to the bowl and stir to combine. Season to taste with salt and stir again.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s