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Ceviche in Young Coconut

Ryan Hardy
Cook Time:
5 mins
Prep Time:
1 hr 30 mins

Chef notes

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.

Technique tip: Avoid leaving the seafood in the sauce for too long before serving. We recommend when serving, placing the coconut shells on some crushed ice so they don't move around.

Swap option: This works well with a wide range of seafood from snapper to scallops and amberjack. We recommend using what is fresh and local to you. If using frozen seafood, look for sushi grade fish. If young coconuts are not available, a bowl works just fine. If you can't find finger limes, regular limes are good too.

Special equipment: Hand drill.

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