Take a trip to the beach with coconut ceviche and mango salad

Ryan Hardy, chef and owner of The Delicious Hospitality Group, is joining the TODAY Food team to make a couple of his favorite summer recipes. 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

I’m so happy to be cooking in Bermuda at The Loren at Pink Beach. This ceviche can be made with whatever fresh seafood you have available. Making and eating this refreshing dish gets me excited for summer.

Jicama & Mango Salad with Cilantro-Lime Vinaigrette by Ryan Hardy

This salad is one of my go-to recipes to accompany a summer lunch or dinner. It's easy to make in minutes, uses a few unique ingredients and it's deliciously crunchy. It's perfect for serving with crab, shrimp, grilled lobster or a piece of fish!

If you like those super summer recipes, you should also try these:

Ceviche Mixto with Homemade Tortilla Chips by Balo Alvarez

Black Sea Bass Tacos with Tropical Slaw and Chipotle Mayo by Balo Alvarez

This article was originally published on TODAY.com