“This ceviche brings the best of the Yucatán Peninsula. With native Mayan flavors, it's tangy and citrusy with the medium spice of Serrano chiles, jicama, cucumber, and coconut water.

He shows us how to make seafood ceviche served in a coconut shell and mango salad with avocado and crunchy jicama. Ceviche in Young Coconut by Ryan Hardy We opened an oyster bar in the sand in ...