Coconut-Avocado Ceviche

YIELD: 4 SERVINGS

4 Roma tomatoes, diced

2 Thai coconuts, soft inner flesh removed and sliced into ¼" to ½" strips

1 large fresh avocado, peeled, pitted and diced

1 mango, peeled pitted and diced

4 oz. lemon juice

¼ cup cilantro, chopped

2 Tbsps. chili powder

1 tsp. sea salt

tortilla chips for serving

1. Combine all ingredients besides chips in large bowl. Mix together until all pieces are equally coated in spices and liquid.

2. To assemble: Divide the mixture among 4 martini glasses (about 1 ¼ cup of mixture per glass). Serve with tortilla chips.

Photo and recipe: California Avocado Commission, Jenny Ross, Chef/Owner, 118 Degrees, Newport Beach, CA