Coconut Ceviche and Cafe Gratitude

This delicious vegan recipe for Coconut Ceviche is from the I Am Gratefulcookbook of Cafe Gratitude, raw vegan restaurants located in San Francisco, San Rafael, Berkeley, and Healdsburg. I adapted the recipe to include agave nectar and avocado, and it was really amazing. The recipe uses julienned fresh young thai coconut, along with traditional ceviche ingredients including diced tomato and cucumber and finely chopped red onions, jalapeno pepper, cilantro, minced garlic, fresh lime juice, and salt and pepper.



All ingredients are combined and allowed to marinate for at least an hour.


On tasting, I found the lime overpowering, so balanced the acidity with sweet agave nectar and the creamy addition of avocado. It was delicious.

I recently went to the Marin Cafe Gratitude with fellow food blogger Anna, of Anna's Cool Finds. Here's her post on the amazing meal we enjoyed.


I loved it so much I went back the following week and enjoyed "I am Transformed", tacos with Bhutanese red rice and black beans (cooked) and their amazing guacamole and cashew "cheese".


My friend had the "I am Fulfilled" salad:



And we both enjoyed the "I am Abundant" appetizer plate, with a delicious (cooked) cauliflower-cumin soup:


All the food was outstanding: fresh, vibrant, and incredibly delicious. I can't imagine anyone eating here and feeling deprived. The service was excellent and the food was so filling both times, I had no room for dessert (and, from what I've heard, the desserts are amazing!). Even though I came out feeling quite full after both meals, I also felt full of vitality. I definitely expect to be a regular customer.

I was wondering if I might find the atmosphere uncomfortably new-age. Not at all. The whole experience was unconditionally positive and I recommend it without hesitation. Same goes for the cookbook! I'm really excited to try these dishes.