Aguachile, a seafood ceviche popular all over Mexico, is usually made with an acidic, searingly spicy sauce. This healthy recipe has a twist: young coconut and lemon juice create a mellower dish. Young Thai coconuts contain lots of sweet water and tender, custard-like meat that blend right into the sauce. Look for them in some large supermarkets and Asian grocery stores.

Lesley Téllez
Source: EatingWell Magazine, March/April 2017
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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.

Nutrition Facts

136.3 calories; protein 10.3g 21% DV; carbohydrates 8.4g 3% DV; exchange other carbs 0.5; dietary fiber 2.5g 10% DV; sugars 2.9g; fat 7.2g 11% DV; saturated fat 6.1g 31% DV; cholesterol 18.1mg 6% DV; vitamin a iu 118.4IU 2% DV; niacin equivalents 4.1mg 31% DV; vitamin b6 0.2mg 11% DV; vitamin c 7.1mg 12% DV; folate 24.5mcg 6% DV; calcium 21.5mg 2% DV; iron 1mg 5% DV; magnesium 36mg 13% DV; potassium 368.2mg 10% DV; sodium 468.9mg 19% DV; thiamin 0.1mg 6% DV; calories from fat 64.7kcal; percent of calories from carbs 24; percent of calories from fat 46; percent of calories from protein 29; percent of calories from sat fat 39.