Coconut Ceviche at Mahai

A Recipe Born from the Coconut Trees Outside Our Kitchen

One of the small rituals of life at Mahai happens almost every afternoon.

Guests drink fresh coconuts chilled from the shade of the palms surrounding the property. And after the coconut water is finished, the coconuts make one more journey — back into the kitchen, where the soft young coconut meat is scraped by hand and transformed into one of our favorite dishes: coconut ceviche.

Over time, each of our chefs has created their own variation. Some keep it bright and simple. Others add mango, avocado, or caramelized onions for sweetness and depth. But at its heart, the recipe always remains the same:

fresh coconut, lime, herbs, vegetables, and the flavors of the Caribbean coast.

Like many dishes at Mahai, it began as a way of using what was already around us — and slowly became something guests ask for again and again.

The Mahai Coconut Ceviche

Classic Version

Serves 4

Ingredients

• Meat from 2–3 young coconuts, sliced into thin strips or bite-sized pieces

• 2 medium tomatoes, diced

• ½ red onion, finely diced

• 1 cucumber, diced

• ¼ cup cilantro, chopped

• Juice of 5–6 small limes

• Sea salt to taste

• Fresh cracked pepper

• Optional: finely diced serrano or jalapeño for heat

To Serve

• Avocado slices

• Tortilla chips or tostadas

• Extra lime wedges

• Microgreens or edible flowers

Instructions

• Place the sliced coconut meat into a large bowl.

• Add onion, lime juice and chile if using. Let the coconut and onions marinate in the lime juice for 15 to 30 minutes.

• Add tomatoes, onion, cucumber, and cilantro.

• Add sea salt and pepper to taste.

• Serve chilled with avocado, tortilla chips, and additional lime.

At Mahai, we often serve it in cocktail glasses or small bowls surrounded by palm leaves gathered from the property.

Variations from the Mahai Kitchen

1. Mango & Avocado Coconut Ceviche

One of our chefs adds diced mango and avocado for a softer, sweeter Caribbean version.

Add:

• 1 ripe mango, diced

• 1 avocado, sliced or cubed

This version feels especially refreshing on hot afternoons after time in the ocean.

2. Coconut Ceviche with Caramelized Onion

Another variation slowly caramelizes the onions before adding them to the ceviche.

The sweetness of the onions creates a deeper, more savory flavor that contrasts beautifully with the brightness of the lime.

To prepare:

Cook sliced onions slowly in olive oil over low heat until soft and golden. Let cool completely before mixing into the ceviche.

3. Spicy Coastal Version

For guests who love heat, we sometimes add:

• serrano chile

• habanero

• or a small spoonful of smoky chile oil

A little goes a long way.

A Dish That Begins with the Trees

One of the things we love most about this recipe is that it begins long before the kitchen.

It begins with the coconut trees growing around the property, nurtured by the sea and the earth, the coconuts shared with guests during the day, and the love of feeding our guests from the bounty of this beautiful property where care for our guests.

At Mahai, some of our favorite meals emerge that way — slowly, collaboratively, and in relationship with the land around us.