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Take a trip to the beach with coconut ceviche and mango salad

Bring on the fresh, fruity flavors and ingredients of the tropics with these dishes from Ryan Hardy.
/ Source: TODAY

Ryan Hardy, chef and owner of The Delicious Hospitality Group, is joining the TODAY Food team to make a couple of his favorite summer recipes. He shows us how to make seafood ceviche served in a coconut shell and mango salad with avocado and crunchy jicama.

I’m so happy to be cooking in Bermuda at The Loren at Pink Beach. This ceviche can be made with whatever fresh seafood you have available. Making and eating this refreshing dish gets me excited for summer.

This salad is one of my go-to recipes to accompany a summer lunch or dinner. It's easy to make in minutes, uses a few unique ingredients and it's deliciously crunchy. It's perfect for serving with crab, shrimp, grilled lobster or a piece of fish!

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