Scallop Aguachile with Coconut
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.
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