Scallop Aguachile with Coconut
Place coconut on its side on a cutting board. Carefully carve off the outer white layer of the husk from around its pointed end, exposing the brown shell beneath. Turn the coconut upright so it's resting flat. Carefully use the heel of a cleaver or large knife to gently hack into the shell, then pry the top open, keeping the coconut upright so you keep all the coconut water inside.Advertisement
Drain the coconut water through a fine-mesh sieve into a blender. Using a spoon or ice cream scoop, scoop the soft coconut meat into the blender. Add one-fourth of the chile slices, cucumber, lemon juice, lime juice, ice cubes and 1/2 teaspoon salt; blend until completely combined and no longer grainy. (This will take several minutes.) If the consistency is still a little grainy, pour the sauce through the sieve into a medium bowl.
Divide scallop slices among 6 plates. Sprinkle with the remaining 1/4 teaspoon salt and spoon about 1/3 cup of the coconut sauce over each portion. Garnish with the remaining sliced chile, onion and cilantro. Serve cold.
To make ahead: Refrigerate the coconut sauce (Steps 1-2) for up to 2 days.
Tips: We prefer "dry" sea scallops because they aren't treated with STP (sodium tripolyphosphate). The untreated scallops are more flavorful and have a better texture.
1 1/2 lean meat, 1 1/2 fat