's a Hot One

Yep….it’s a Hot One

I am spoiled.  Living on the coast of San Diego, most days are between 68-75 degrees.  A cold day is one that starts out at 39 degrees (when that happens, there’s a little snowflake icon that lights up on the dashboard of my car-super cute) Seriously, being a weather person in San Diego would be a no-brainer 355 days out of the year job security.    This week is different as it is Hot Hot Hot in America’s Finest City. Y’know, the lemme-see-if-I-can-fry-an-egg-on-the-sidewalk kinda hot. With Skye-the-Husky in tow (quick post-op check-up), I headed down to Road Runner Sports to exchange a pair of Hokas.  For the life of me, I don’t know WHY I thought my shoe size had changed from last year’s mode–duh–had to go back and get the right size #timesuck #imanidiot.  Once inland at RRS, my car thermostat read 99 degrees.   It’s the kind of weather where you just want to lay around the house with little-to-no clothing on instead of going for the run on your training scheduleI think that two runs tomorrow when it’s 10-15 degrees cooler sounds WAY more appealing 🙂

Skye was less than thrilled to be at Road Runner Sports today. SPP by me, my box of Hokas

Skye was less than thrilled to be at Road Runner Sports today. SPP by me, my box of Hokas

So what does one eat in the hot weather? Ceviche, a  South American staple, is typically made from raw fish that is “cured” with an acid such as lime or lemon juice. Given this heat wave, this light and fresh dish seemed very appealing (read: no cooking!!).  The vegan inspiration came from an idea I had few years ago when I was working with raw coconut meat and it reminded me of cooked squid bodies…  I used to buy cases of young Thai coconuts and crack them open—drinking the water and using the meat for vegan ice creams, smoothies, a take on a Vietnamese squid salad, etc.   Honestly, working with the whole coconuts is kind of a pain as you run the risk of bashing your thumb with a hatchet and it’s always a crap shoot as to the thickness of the meat inside. Thankfully, Whole Foods now stocks one pound packages of Exotic Superfoods Coconut Meat in the freezer section.  It runs about $15/pound but before you get all freaked out and sticker-shocked on me, let me remind you that fish and shellfish cost between $15-$35/pound, and usually you have to trim it (waste).  The take away here is that packaged raw coconut meat is a sweet deal.

Exotic Superfoods Raw Coconut Meat.  Yeah, the BOMB

Exotic Superfoods Raw Coconut Meat. Yeah, the BOMB


Don’t add the Cilantro and Green Onions until just prior to serving or the flavors of each will become dull due to the acid.   Some people like tang, others like sweet, so you can play around with the acidity and temper it with a slight amount of Agave Nectar and/or Orange Juice. Finally, Avocado is a great addition to this—but like the Cilantro and Green Onions, add just before serving.  I diced all of the coconut and vegetables at ¼ of an inch (small dice) with the exception of the Red Onion, which I cut to 1/8th of an inch (fine dice)

Coconut Mango Ceviche--I upped the Jalapeño as I like it spicy

Coconut Mango Ceviche–I upped the Jalapeño as I like it spicy

Coconut-Mango Ceviche


  • ½  pound Coconut Meat  (about 2-3 Coconuts worth)
  • ¾  Cup Diced Tomato (About 2 Roma Tomatoes)
  • ¾ Cup Diced Mango (about ½ Mango)
  • ¾ Cup Diced Cucumber
  • ¼ Cup finely Diced Red Onion
  • ½ Cup Lime Juice
  • Zest of 1 Lime
  • ¼ Cup Orange Juice
  • 2 tsp Agave Nectar
  • 1 tsp Sea Salt
  • 1 Tbsp Cumin
  • 1 tsp Sriacha Sauce optional
  • pinch Cayenne Pepper optional
  • 1 small jalapeno, minced optional
  • ½ Cup Coarsely Chopped Cilantro
  • ¼ Cup thinly sliced Green Onions
  • ½ Avocado, ripe but firm, diced


  • Combine all ingredients into bowl
  • Serve with Cucumber and Jicama Slices and/or Corn Tortilla Chips

I’m feeling a little out of sorts this weekend as many of my tri-besties are off to the races.  I have half a mind to pull the plug on my riding and sit in front of the computer but we all know that the Athlete Tracker will crash, so what would be the point?  Huge shout out to Julie up at Wildflower and Gina, Monica and Heidi over at St. George. And Angie, attack The Beast in St. Croix (where I think it will be actually cooler than Wildflower OR St. George-go figure)

Go get ’em ladeez!