On the Line: Jenny Ross of 118 Degrees, Part Three
The salivating begins after the jump.
Young Thai Coconut Ceviche
Makes 2 1/2 cups of ceviche
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
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!
Get the Food & Drink Newsletter
Our weekly guide to Orange County dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.