Macerate Prep Serves Overnight 20 min 4-6
300g fresh coconut flesh 200ml lime juice 60ml orange juice 80g cucumber, julienned lengthways 50g red onion, peeled and diced
100g tomato, deseeded and diced
1 bunch fresh coriander, finely chopped
30g fresh serrano chilli, finely chopped
Blue corn tostadas
3 red radishes, sliced and halved
1-2 jalapeño or serrano chilli, thinly sliced
1 ripe avocado, diced
Break the coconut, scrape out the meaty part with a spoon and cut it into fine strips.
Marinate the coconut overnight in the lime and orange juice to meld the flavours and soften the coconut flesh.
When you are nearly ready to eat, mix the rest of the ingredients and season with salt.
Serve on blue tostadas with the radishes, chillies and avocado cubes.