A Raw Food Recipe for Mexican Ceviche – The Renegade Health Show Episode #407

Wednesday Sep 30 | BY |
| Comments (89)

Annmarie nailed it with this recipe…

She adapted a regular ceviche dish (with raw fish) and used young Thai coconut to make this raw food ceviche recipe.

It’s awesome!

There’s also a special appearance from the “real” star of this show at the end! He’s got a couple of things to tell you… 🙂

Take a look…

Your question of the day: Have you had ceviche? Where? When?

Click here, scroll down to the bottom of the page and leave your comments now!

BTW: We’ve launched the Renegade Health Store and would love for you to check it out and get free shipping on orders over $59.00! This special lasts until October 1st, 2009 at 5:00 PM EST.

Head on over there now and get some great snacks and foods like chia, hemp seeds, kale chips, kelp noodles and more… http://store.renegadehealth.com

Here’s the raw food recipe…

Raw Food Recipe for Mexican Ceviche

2 young coconuts, meat julienned or noodled
2 limes juiced
½ cucumber, julienned or noodled
1 red pepper, julienned
Handful of cherry tomatoes, chopped finely
½ small red onion, chopped finely
½ -1 small jalapeño –depending on your taste
1 clove garlic
Handful cilantro
1 tsp dulse flakes
1 tsp Mexican oregano
Splash or coconut water, to consistency you like
Pinch of sea salt to taste

Combined all ingredients in bowl cover and let marinate for 1 hour in the fridge. Serve with cilantro, avocado, and raw tortilla chips! Enjoy 🙂

Live Awesome!

Kevin Gianni

Kevin Gianni is a health author, activist and blogger. He started seriously researching personal and preventative natural health therapies in 2002 when he was struck with the reality that cancer ran deep in his family and if he didn’t change the way he was living — he might go down that same path. Since then, he’s written and edited 6 books on the subject of natural health, diet and fitness. During this time, he’s constantly been humbled by what experts claim they know and what actually is true. This has led him to experiment with many diets and protocols — including vegan, raw food, fasting, medical treatments and more — to find out what is myth and what really works in the real world.

Kevin has also traveled around the world searching for the best protocols, foods, medicines and clinics around and bringing them to the readers of his blog RenegadeHealth.com — which is one of the most widely read natural health blogs in the world with hundreds of thousands of visitors a month from over 150 countries around the world.


Comments are closed for this post.

  1. Barbara says:

    Never tried traditional ceviche before but sure can’t wait to try Annmarie’s version. Thanks for another great show.

  2. That dish looks fantastic! I just have to figure out what to use instead of coconut meat.
    Perhaps some arame would be nice?

    I’ve never had ceviche, and to be honest I don’t think I’ve heard of it before either.

  3. Looks and sounds yummy, one of the few raw “Mexican” recipes I’ve seen that seemed worth trying. I bet a person could use a portobello mushroom or two in place of the coconut, those are a lot easier for me to find.
    I sure would like to find a gadget like the one you used–how about in your store?
    I think I have heard of ceviche before but never had it!

  4. Kathy Thompson: Ronnie and Minh sells them over at ubraw.com

  5. Jenn says:

    I haven’t tried ceviche, I do know what it is and texture wise this recipe looks dead on.

    I haven’t had it mainly because I haven’t had access to fish that fresh (sad since I live in CT but haven’t gone fishing in years) and not sure I’d trust store bought(I do still eat small amounts of local fish however).

    I would try this one with some variation, 2 coconuts is too much for me(I’m sensitive to coconut meat at times). I love the cucumber and would like to experiment with other veggies. I am curious about the tool that was used for julienning, what was that?

  6. Jenny says:

    My brother is a Cheviche “maven” and has been talking my ear off about it cause its made with “raw” fish! LOL tried to explain that fish was fish, raw or cooked. So I had to send him AnnMarie’s video. I have to try this dish.

    Thanks Ann and Kevin for the great vids!

  7. Cathy says:

    The ceviche recipe was terrific but can you also demonstrate how to open the coconuts?

  8. Nancy says:

    Great video guys! Can’t wait to try it. I got my “cool noodle tool” at http://www.reneoswald.com/index.html
    in her store. LOVE IT!

  9. Yasmine says:


    Where do you guys come from ? Gianni sounds Italian… but could be Mexican too ? And you Annmarie ?

    Thanks 🙂

  10. Amy Kerr says:

    My husband and I have had lots of ceviche in the past and it was always one of our favorites so I’m excited about this. It’s so light and fresh. We’ve had ceviche with conch, fish, scallops and shrimp. Thank you!

  11. Maggie says:

    that looks and sounds so delicious!! Thank you! I love your kitty too!!

  12. Robin says:

    I have always LOVED Civiche! So thank you for posting this RAW version without the raw fish!!!
    I actually make Civiche weekly or else go to my fav mexican restaurant and order it.

  13. Maggie says:

    oh, am wondering if good old zuchinni would work, or yellow squash? Or, thinly sliced and noodled turnips, or maybe rutabaga, or kohlrabi – could be yum… But, I think the texture of the coconut is way more fish like.

  14. Angela says:

    Belize!! Before I was vegetarian–but was “healthy eater,” I was staying on a remote island in Belize for a few days. The ladies in the kitchen made a great ceviche. (It was also the only thing they made that wasn’t fried!! 🙂 Had a lotta that 🙂

    Good looking receipe AM!

  15. Nancy Zare says:

    Never had ceviche, but the recipe sounds delicious anyway. I’ll give it a try. Where can I find the julienne tool? That is a definite tool I would like to add to my kitchen drawer!

  16. Pat says:

    I noticed AnneMaria squeezes citruses. Have you ever thought of getting a reemer? They are so handy!

    BTW, I love your enthusiasm, A.

  17. Ceviche is one of my all time fav foods-great to see veggie alts!! You guys rock!!

  18. Rhonda says:

    I have enjoyed ceviche several times in Mexico and love it. Have made it at home with yellowtail tuna that my husband caught on a deep fishing trip. It is delicious! So I am interested in trying this coconut variety.

    Thank you for showing the little star at the end. Jonny 5 is adorable.

    Take care guys,

  19. Cindy says:

    I know in some areas they do a ceviche with blended banana and pulsed cauliflower or using sprouts is quite tasty as well.

    Thank you for the show!

  20. Carol says:

    I am not a “fish” person (can’t imagine how
    anyone could eat something that smells like fish does), so I haven’t tried ceviche, but I just tickled by your shows. I love how innovative you are. And the best part is Jonny5. He is a beautiful cat…thanks for featuring him occasionally.

  21. Pat says:

    How about using zucchini instead of coconut? Heck, noodles are made out of them!

  22. Jackie Ryan says:

    We have a little place in Todos Santos and go there frequently. You know the home of Hotel California. I can never wait to get hte wondeful ceviche. this has to be even better because it vegan.

  23. Karen says:

    I had ceviche at a party on the beach in Maui. It was delicious. I expect that this one would be just as delicious. I’m gonna make it. I love it when you teach us to make raw food. Thanks!

  24. Julie says:

    Sounds great, BUT! what about us who do work in an office, or n area where we have to bring our lunch in? it’s seems so easy to just go to the blender/vitamix & whip something up. What about us who have to bring our lunch/food to the work place. sorry, but some of us do work outside of home.

    just a thought?

  25. Hey! I LOVE what you guys do, and your cat is SO AWESOME! I have had ceviche a few times before, a couple of those times were in Mexico and the other time was likely in southern California. I have no idea what could substitute for the fish besides coconut meat… I am doing a juice feast now but was wondering if I could noodle up and freeze coconut meat to use in the future. What do you think?
    I just LOVE what you both do, and how lovingly you look at eachother- it is so cute to see you looking up at Kevin AnnMarie, and to see Kevin looking down at AnnMarie. So much love 🙂 !!

  26. Sunnie says:

    I’ve had ceviche made with tofu a few years ago, which was not as good the mushroom version I had more recently.
    I couldn’t believe it at first because it looked and tasted so much like raw fish that I called the waiter back to confirm it was mushroom only, even though it was a vegan restaurant.

  27. Jesse says:

    Just wanted to say I love the show! I’ve commented on coconuts before and I’m just wondering if all the young Thai coconuts you guys use are organic? I live in Toronto and can’t find organic ones anywhere. I’ve heard some horror stories about what they do with the non-organic ones.

  28. Frances says:

    The great thing about something like this ceviche recipe (and many raw food dishes) is they have to marinate and taste even better the next day anyways. So, unless I’m making a salad (in which case, I bring all the fixin’s to my office), I make the food the night before. I don’t have time to make my own meals hours in advance so that they can marinate, when it’s food time, I need to EAT!

  29. ROB says:

    I recently had a vegetable ceviche at Andina Peruvian Restaurant in Portland, OR. I wouldn’t really recommend it for raw vegan food but the ceviche was good. Here’s the description from the menu.

    Peru’s flagship dish. Raw green beans, beets, baby carrots, and mushrooms “cooked” in key lime juice with a marinade of fresh onions, cilantro, hot pepper and sea salt. Served in the traditional style with corn and camote.

  30. bethany says:

    Never even heard of ceviche until now!
    Your J-5 is a gorgeous cat and quite a talker.
    Always enjoy seeing him too!

  31. Shannon says:

    before i became a vegetarian I used to love ceviche. where I live it’s often made in a tomato lime broth which is also delicious.

    oh, and Johnny5 meows like a goat. I wasn’t watching the screen when he came on and I thought it was a goat. hahahaha.

  32. Guylaine says:

    Thanks again for your inspirational show. I just ordered the tools from Ron and Minh. Awesome!

  33. Susan says:

    Hi J-5! So good to see and hear more of you! You are a beauty!

    Thanks for this recipe. It looks absolutely delicious and I can’t wait to try it. Those raw corn chips looked pretty good too!

    You guys have changed my life – one show at a time. I’ve been into health and wellness for as long as I can remember and taking this journey to the next level with you, your shows, and your network of amazing experts has been a wonderful and life-changing experience. Keep it coming! Thanks!

  34. Linda says:

    I’ve never had ceviche but I will try this recipe using zucchini instead of the coconut.

    I just LOVE how Jonny 5 responds to you when you talk to him! He’s SO special to me. I love it when he adds his input “one show at a time” LOL!

  35. Dawni says:


    I wonder how Kelp Noodles might work with this recipe?

    Which Raw Tortilla chips are you keen on?

    Thanks for another ‘wonderful wednesday in the raw w/AnnMarie’


  36. John and Carmen Schellinger says:

    Great recipe and amazing demo by Annmarie. We would like to find a noodling tool! Carmen’s recipe (Panamanian) uses Pixbae(Palm Fruit)boiled in salt to replace the fish. Pixbae is used and sold a lot here in Panama.
    Her recipe is about the same except she includes these extra ingredients;
    Culantro(used a lot here,too) when we can’t find cilantro.
    She likes the fact that Annmarie used the extra veggies. We’ll enjoy your recipe!
    Saludos from Panama

  37. Marquesa says:

    I love ceviche and have eaten often with my ex-husband. We use to make it out of crab or oysters rather than fish. Thank you for this recipe. Now, I need to buy coconuts to try it. The great thing about ceviche is that it is portable and you can totally package it up and take it with you. Although you might want to store the chips separately.

  38. Stefanie says:


    I am vegan now, but my mom would make some bomb ceviche, well she still does, she made it with “jaiva” which is like fake crab meat, she would “cook” it with lots and lots of lemon juice, then she would cut onion, cilantro, and tomatoes, with some salt, i think some jalapeno, and on top we could not forget to drown it with Tapatio hot sauce.

    For me if I put cilantro in guacamole or a salad i just think of ceviche, that combination speaks ceviche to me, the onion, cilantro, and tomato. Your recipe looks good too, I’ll use the coconut and try it on my papa.

    Fabuloso programa!


  39. junglegirl says:

    The Hawaiian version of ceviche is hundreds of years old and called poke’, (like “po-kay”) and is sooo good. The modern version uses nama shoyu, grated ginger, green onion and sweet onion, lime, fresh seaweed (but dulse would be fine) and chili flakes. Give it a try – with coco meat it will be great.

  40. I had ceviche over a year ago. I had the raw fish version. A friend I was working with was from Peru and he invited me over to his place for Peruvian Independence Day. The entire meal was traditional Peruvian food, but I remember being impressed most by the ceviche because I had never heard of ‘cooking’ meat with lemon/lime juice.

  41. I had ceviche over a year ago. I had the raw fish version. A friend I was working with was from Peru and he invited me over to his place for Peruvian Independence Day. The entire meal was traditional Peruvian food, but I remember being impressed most by the ceviche because I had never heard of ‘cooking’ meat with lemon/lime juice.
    BTW I love your blog!

  42. Simon says:

    I’d never heard of this dish. Looks so good. Unfortunately I don’t think i’ll find young coconuts in Brussels (Belgium). Where do you get them from? Should i try the Chinese supermarket?

    The gadget looks cool, your coconut looks like udon noodles!

    Your cat has a nice voice 🙂

  43. Nathalie says:

    G’day from Oz.

    I don’t think I have ever heard of Cerveche before but it sounds like a dish my (chosen) family would definitely cook up, and they are Croatian. The name to me even sounds Croatian for some reason!

    Your dish looked absolutely delish tho!!
    Thank you kindly 🙂

    BTW, do you know of Ormus, and have you ever tried it???


  44. Nathalie says:

    G’day from Oz.

    I don’t think I have ever heard of Ceviche before but it sounds like a dish my (chosen) family would definitely cook up, and they are Croatian. Hmmm, cerveche sounds familiar!

    Your dish looked absolutely delish tho!!
    Thank you kindly 🙂

    BTW, do you know of Ormus, and have you ever tried it???


  45. Nathalie says:

    Whoops sorry for the double posts… my connection was playing up and I didn’t know if it went thru! xx

  46. Arletty says:

    In Peru they also make ceviche with mushrooms, which is pretty good.
    BTW, am glad at least Anne-Marie knows that ceviche isn’t originally Mexican. It’s disheartening when Americans don’t know their backyard.

  47. Page says:

    My mom used to make ceviche, but I never ate it because I have never eaten fish. This recipe sounds delicious. I like the idea of putting some fresh ginger in it.

  48. Kathryn says:

    This is a recipe I look forward to trying and I like the suggestion above of using mushrooms (coconuts are not sustainable to a midwest person although they can be an occasional treat 🙂 )

    Mexican Oregano is IMO very different from traditional oregano. You should be able to find it in a Mexican Grocery or the International food aisle of most groceries. It is a bush with very strong scent and flavor and I love using it in my Mexican dishes.

    What is that tool called and where can one get one of those? Do you actually read all of these comments?

  49. I have had ceviche in restaurants in CA. I will try this one asap.
    I enjoy the “talkies”, but AnnMarie in the kitchen is still the best.
    Thanks for being my good morning friends. You start each day just right!

  50. Toni Kaste says:

    I just opened and cleaned my first coconut.
    My thought when I looked at and felt the coconut meat was boy this really resembles raw fish. Great thinking to make a ceviche with it!
    Toni http://lupushope.blogspot.com

  51. i always had ceviche i am peruvian..delicioso..

  52. Irlanda Borquez says:

    Hi guys, I have to say I used to hate ceviche (when I wasn’t a vegan), it was so sour, but right now I actually love marinated foods, I’m gonna try this recipe, and I have to say in one of my Yoga Journals I have a recipe of “ceviche” with mushrooms, maybe I will send it to you. Irlanda

  53. Mark says:

    I like ceviche but it pales to my love of sushi!

    Kevin – concerning your comment on raw fish especially tuna…I’m curious to know what the mercury content actually does to your body. It would seem that with all the sushi eaten worldwide and especially now in the US that their would be some serious effects. I for one have eaten sushi, usually with some tuna in it (although I prefer salmon) probably about once a week for the past ten years and haven’t noticed anything particularly about my health relating from mercury poisoning. Who knows about long term effects though…

    Would love more in-depth info on the possible danger mercury in sushi presents to the body if you have any.

    Great recipe, I know portobellas would add a great texture to the dish.

  54. Lori says:

    Another great recipe idea! Mexican is one of my favorite flavors and this looks like one I can create for my SAD husband who could eat Mexican every night!(We currently live in the Southwest where every other restaurant is Mexican!)

    I agree with Susan(and most everyone else) – you guys are so inspiring and helpful as we take our health to the next level(no matter where you may currently be) and I know I can trust your information and opinions based on all your research, experts and experience. I like the “delivery”, you can be fun and spontaneous while still being organized and informative and you treat your audience with intelligence and respect (and not all these “web shows” do!) Your energy and enthusiasm, your physical looks and lifestyle, you “walk your talk” and I appreciate that, it’s why I trust you and continue to be inspired and motivated and to know it works! And you love cats!
    Sorry to ramble on but it’s been a while since I’ve chimed in and I just wanted to let you know I’m still here everyday – you’re tops on my computer “to do” list! (And I know you read these! Also a great thing!) Thank you for all you guys do! Oh yes, I always read everyone else’s comments and enjoy and learn from those, you have a great “family” here!

  55. Nathalie says:

    First time I had ceviche was in a little open air restaurant in Lima, Peru where a local took me. It truly was wonderful. I’ve had it a few times since then and even though the lime flavor is predominant, they all have tasted different and unique in their own right. Now, that I don’t eat fish I can wait to try this vegan version too. Thanks guys!

  56. tele says:

    1:35 “Any fish is extremely toxic…”

    That’s a wild exaggeration. Toxicity in fish is variable based on species, environment and parts consumed.

  57. Genevieve says:

    I have heard of ceviche but never tried it as I can’t stand raw fish. This is a wonderful alternative and would easily lend itself to variations as suggested above.

    I have a lime press that works beautifully — just pop half a lime in and squeeze. No mess, no waste.

    Do you ever take Jonny5 out for walks on a leash? He needs vitamin D too which does not come through window glass. We had three cats in a motorhome some years back and always took them out on leashes. They loved it.

  58. Never heard of Civiche before, but I just might try this recipe. The raw fish version doesn’t sound AT ALL appealing to me. 😛

  59. KC says:

    Yummy! These young coconuts sound very versatile, but I don’t remember ever seeing them anywhere. Suggestions as to where to find them?
    I LOVE your kitty and his little cameo visits to the show!

  60. Ladybug says:

    Kevin –
    Do you guys have a good source for young Thai coconuts? I would love to order online!
    Thanks for your great show – keep smilin’

  61. Wow, that looks so yummy. Years ago I had a friend from Spain. She made ceviche for us one night.It was cooked and she used shrimp. That was then and this is now. I have been 100% raw these past several days. Will probably go back and forth a bit. Still like my cooked quinoa and a few other things once in a while.

    Keep up the great work. You are providing such an amazing service with what you do.

    Gotta love those kitties. Johnny 5 is a beauty.

  62. Ginny Fisher says:

    Thanks for the yummy looking recipe! I adore seviche and have had it many places, and have even made it at home in my kitchen. I use a small white fish to lessen the PCB’s and mercury. I do love fish, but try always to eat very low on the food chain–never tuna! I think my very favorite seviche was at Martino’s on Sixteenth of September Street in Juarez many years ago. Amazing! And as I remember it, it was very similar to your coconut seviche. It’s time to get some Thai coconuts and try yours. Thanks again. Ginny

  63. Tommy says:

    I mucho gusto this recipe. I will definitely make it. I have also heard of a similar raw ceviche recipe that calls for chopped up cauliflower and cabbage. Muchas gracias Kevito y Ana Maria. -T$

  64. dilah says:

    The recipe is regular, but the cat is so wonderful… Johnny 5 is really a superstar!!!

  65. Jane says:

    Do make your own kefir? A show on that would be great!

  66. Deanna says:

    Haven’t had ceviche, but your recipe makes me want to try it out. Thanks for your time and energy. Have a great day!

  67. This is one of my favorite episodes.. Excellent dish Annemarie.. Looks wonderful! I can’t wait to get home and try it out…

    I’ve had traditional ceviche many, many places… Spain, Portugal, Mexico, Greece, California and possibly more.. Italy/Sicily? It’s been one of my favorite dishes over the years..

    Kevin, the Johnny 5 ending here is classic.. The conversation the two of you were having put a huge smile on my face! You gotta love our animals.. They are the BEST!!!!

  68. marja says:

    I have a recipe for ceviche which is very nice too. It is with fresh orange juice (2), lime or lemon (1), tomato ketchup, cayenne, small thin sliced red onion, slices radish, chopped tomato, parsley and cilantro. Of course you can take other veggies instead of radish although radish is very special.
    greetings from holland

  69. Cindy says:

    Never heard of ceviche before.
    I would like to know about coconuts though.
    I live in Australia and I’m not sure what type of coconuts to get. You seem to speak about young thai coconuts alot. Is there a reason and are they organic or doesn’t it matter with it having such a hard shell? Any info would be appreciated.

  70. Sharon says:

    I used to love ceviche made with scallops. Just soaked in lime juice. Then I found out about the mercury/bottom-feeders issue. No more!

    There’s also a Thai pork snack that is raw but “cooked” in lemon juice. They package it with a piece of garlic and hot pepper and wrap it in a leaf. Thankfully they don’t sell them here since that’s about the only way anyone could ever twist my arm to eat pork. Haven’t touched it in at least 6 years now.

    Raw meat is way more digestible than cooked. I really don’t know how people can eat cooked meat. It’s so tough and chewy. I’m not suggesting anyone eat it–just commenting from past experience!

  71. Rhonda D. says:

    Wow that looks great.
    love Jonny 5

  72. Wonda says:

    Yummy…can’t wait to try. I love all the ingredients.

  73. Ruth Howard says:

    I have eaten ceviche at J. Anthony’s Seafood Restaurant in San Antonio, TX. I have also eaten homemade ceviche by someone at work (both made traditionally of raw fish). I like it very much. When I lived in Spain they made whole sardine fillets with lemon juice, garlic, salt, parsley (can’t remember if anything else–it’s been 30 years). I once helped a lady make a big dishpan full for her restaurant. She cleaned the whole baby fish without using a knife or any gadget–pinched off the head with her thumbnail, slit open the belly same way, cleaned the cavity out, grabbed it in a certain way that “peeled” off one side of the fish into a boneless fillet then the same for the other side, leaving the tail and all the bones attached. I haven’t tried it for years, but makes me hungry… that would work with smelt from Lake Superior (up North), I think.

    But I’m definitely going to try Annmarie’s version.

  74. Ruth Howard says:

    As to not liking raw fish… I didn’t know the ceviche I ate in Spain was raw until I saw her make it, or I would probably have never eaten it, either. The fish was so fresh and it looked cooked by the acid of the lemon juice.

    My problem is finding FRESH fish. If it smells at all “fishy” it isn’t fresh. Fresh fish does not smell “fishy.”

  75. Chas says:

    Could you do a segment on young coconuts? I’m interested in how to drain em – get em open – what tool to use – how to do the julienne and with what???

    I ate a ton of Ceviche sailing my “garden” in the Sea of Cortez using whatever fish came to hand. Thanks!

  76. Ang says:

    I ate a lot of Ceviche in Peru but never saw it with mushrooms..

    My husband spearfisherman so he picks the best tasting fish down there to eat raw and we eat it a few hours later..no fishy taste at all!

  77. Brenda Rex says:

    Love Ceviche… I live in Los Angeles and well… you can get LOTS of places. I have to say I haven’t had a few years but this recipe makes want to create a raw version for sure!!!


  78. blank media says:

    When i read your blog my mouth is watering and I wanted to eat this type of food daily and by far the Mexican recipes are my favourite and i love to eat any of Maxican food. This recipe is quite easy and i tried this one tonight.

  79. Chris & Sara says:


    That looks like a good one!

    Reminds me of Mexico vacations…. ahhhhh

    I am a bit surprised at how many people have never heard of or had Ceviche?!?!?!

    THANKS GUYS!! We will definitely be trying this out!


  80. GoRawMe says:

    Never even heard of ceviche … thanks Annmarie … now I’ll make some!

  81. Mae says:

    Never had it before

  82. Gloria says:

    Where can we purchase the hand held noodle maker?

  83. Erica says:

    Hi guys! Love your videos! I have been trying to go more and more towards a raw lifestyle (albeit gradually) and I love trying out new recipes. Thanks for adding a delicious-looking one to the to-do list! I have a funny question: what does Annmarie use on her hair!? It looks GORGEOUS!

  84. Joelle says:

    I actually was shown by a friend how to make ceviche in Mexico, and it was so simple and so delicious! But are you guys going to sell the tool you used to scrape the coconut on your websight?

  85. Carachi says:

    Oh, I LOOOOOVE ceviche!!! The smell, the taste… Ahhhh….! The memories… 🙂

    Funny thing is the base seem to be the same, but the topping differ. In Peru it is served with corn ans sweet potatoes.
    In Ecuador it is served with platano – some kind of banana cakes. And in Mexico, obviously with tacos.
    Anything that works. 🙂
    (Though I must say I prefered the corn/sweet potato over the platano cakes.)

    Just wonder what to use in place of coconut meat?
    Aubergine is often used in place of herrin in pickled herrin, so that might work. Or something like turnip or parsnip? Or mushroom.
    I have to test this one! 🙂

  86. Karen says:

    Sounds yummy! Can’t wait to try it! Can you please share your recipe for RAW Tortilla Chips??

  87. Damon says:

    Absolutely wonderful recipe! Ours turned out beautifully and was even better the next day: http://blog.wewantraw.com/2009/10/12/raw-mexican-ceviche-recipe.aspx
    We just happened to have corn chips finishing up in the dehydrator so your timing was impeccable.

    Thanks again for another great one…keep up the great ideas!

  88. Jill says:

    I’ve never had ceviche nor do I want to, the whole raw fish thing sounds yucky to me.

  89. Leigh says:

    MMMMMM…That looks awesome! I love cashews so I would have to try it with raw cashews…

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