Vegan Coconut Ceviche with Bell Peppers and Radishes
Ingredients
- 1 red bell pepper
- 1 yellow bell pepper
- 1/2 purple onion
- 1 cup cilantro
- 1 cup red radishes
- Meat of 2 young coconuts
- Juice of 2 limes
- Salt and pepper to taste
- Tostadas (optional)
- Avocado (optional)
- Chili powder (optional)
Preparation
To make this ceviche extra special, serve it over crunch tostadas with sliced avocado and a sprinkle of chili powder.
Chop all your ingredients.
Add them to a mixing bowl.
Add your lime juice and mix well.
Let marinate for an hour in the fridge before serving.
Garnish with avocado and chili powder - optional!
Serve over some tostadas.
Enjoy.
