On the Line: Jenny Ross of 118 Degrees, Part Three

On the Line: Jenny Ross of 118 Degrees, Part Three

To conclude this week's On The Line with Jenny Ross of 118 Degrees, Jenny provides her refreshing take on ceviche. The photograph alone has me making a mental note for next week's meal.

If you haven't checked out parts one or two of our interview, click here and here.

The salivating begins after the jump.

Young Thai Coconut Ceviche
Makes 2 1/2 cups of ceviche

Ingredients:

4 Roma tomatoes or 16 oz baby tomato
1/2 cup cilantro stemmed and finely chopped
1/4 cup green onion, chopped
1/2 cup lemon juice
1 clove garlic diced
2 cups Young Thai coconut flesh- sliced thin

Directions:

Dice tomato and chop fresh herbs, then combine with the lemon juice in a food processor with the S-blade attachment and pulse until well combined.
Transfer to a mixing bowl and toss with coconut strips and salt.
Serve with cucumber slices or corn chips!

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