Coconut water ceviche
Coconut water ceviche is a refreshing, tropical twist on the classic Latin American dish, where fresh seafood is 'cooked' in an acidic marinade. It typically features raw fish or shrimp cured in a mixture of citrus juice and coconut water, often with additions like red onion, cilantro, jalapeño, and avocado. This variation is particularly popular in coastal regions of Mexico and Central America.
🍽️ Nutrition at a glance
This dish is generally low in fat and carbohydrates while being a good source of lean protein from the seafood. It provides key nutrients like omega-3 fatty acids, vitamin C, and electrolytes from the coconut water, with a rough calorie estimate of 150-250 per serving.
Nutrition breakdown
| Calories | 120 kcal |
| Protein | 12 g |
| Carbs | 10 g |
| Fat | 3 g |
| Fiber | 2 g |
| Sugar | 6 g |
| Sodium | 450 mg |
| Vitamin C | 15 mg |
| Potassium | 350 mg |
| Magnesium | 40 mg |
| Phosphorus | 120 mg |
| Vitamin B12 | 1.5 µg |
| Iron | 1.5 mg |
| Zinc | 1.2 mg |
| Selenium | 20 µg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it represents a fusion of traditional ceviche techniques with tropical ingredients, highlighting the culinary creativity of coastal communities. Nutritionally, using coconut water instead of just lime juice adds natural electrolytes and a subtle sweetness, making it a hydrating and balanced meal.
