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
Salt

 

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.

 

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