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Apple Ceviche

Apple Ceviche


  • 2 Granny Smith apples
  • 1 cucumber, peeled
  • 1/4 jicama, peeled
  • Juice of 5 limes
  • 1/4 red onion, julienned
  • 1/4 serrano chile, thinly sliced
  • 1/4 bunch mint, finely chopped
  • 1/4 bunch cilantro, finely chopped
  • 1/2 cup coconut milk
  • 3 tablespoons olive oil
  • Salt
  • Corn tortilla or plantain chips (optional)


  1. Chop apples, cucumber, and jicama into 1/2-inch cubes. In a medium bowl, toss with lime juice and set aside for about 1 hour.
  2. Add onion, chile, mint, cilantro, coconut milk, and olive oil to the bowl and stir to combine. Season to taste with salt and stir again.
  3. Divide ceviche among 4 bowls. Serve with chips if desired.


  • Created by Gustavo Pinet, executive chef at the Resort at Pedregal in Cabo San Lucas, Mexico

Nutrition Information

Per serving: 218 kcal cal., 15 g fat (5.9 g sat. fat), 19 g carb., 4 g fiber, 1 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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