Chile-Coconut Watermelon Crudo

Name: Chile-Coconut Watermelon Crudo
Total time: 140 min
Ingredients: 1 small (6-pound) seedless watermelon; 2 cups fresh coconut water (from 2 coconuts) or bottled coconut water; 1 teaspoon finely grated lime zest plus 1/4 cup fresh lime juice, divided; 2 tablespoons thinly sliced peeled fresh ginger; 3 medium fresh green Thai chiles, stemmed and thinly sliced, divided; 1 tablespoon turbinado sugar, divided; 1 tablespoon extra-virgin olive oil; 1/4 cup toasted flaked coconut; 2 tablespoons crispy fried shallots (such as Maesri); 1 1/2 teaspoons finely chopped cilantro stems; 1 teaspoon flaky sea salt

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1 Review

This sweet, spicy, and punchy upgrade to classic slabs of salted watermelon is the palate-pleasing appetizer your cookout guests deserve. Fresh coconut water is much sweeter, and has a greater depth of flavor than bottled versions, so crack open a coconut if you can. If using store-bought, select a brand with no additives for the best tasting crudo. Reserve the strained spicy marinade to use as a fruity base for a tequila cocktail.

By Paige Grandjean

Updated on June 1, 2020

Active Time:

20 mins

Total Time:

2 hrs 20 mins

Yield:

6

Ingredients

1 small (6-pound) seedless watermelon
2 cups fresh coconut water (from 2 coconuts) or bottled coconut water
1 teaspoon finely grated lime zest plus 1/4 cup fresh lime juice, divided
2 tablespoons thinly sliced peeled fresh ginger
3 medium fresh green Thai chiles, stemmed and thinly sliced, divided
1 tablespoon turbinado sugar, divided
1 tablespoon extra-virgin olive oil
1/4 cup toasted flaked coconut
2 tablespoons crispy fried shallots (such as Maesri)
1 1/2 teaspoons finely chopped cilantro stems
1 teaspoon flaky sea salt

Directions

Cut watermelon into 12 (3- x 2 1/2- x 1/2-inch) wedges with rind attached; set aside. Reserve remaining watermelon for another use. Stir together coconut water, lime juice, ginger, 2 sliced chiles, and 1/2 tablespoon sugar in a 13- x 9-inch baking dish. Place watermelon wedges in dish in a single layer; cover and chill at least 2 hours or up to overnight.
Just before serving, remove watermelon from marinade; discard marinade (or strain and reserve for cocktails). Arrange watermelon on a chilled serving platter; drizzle with olive oil. Top watermelon evenly with coconut, fried shallots, and remaining chile slices.
Stir together cilantro, flaky salt, lime zest, and remaining 1/2 tablespoon sugar. Sprinkle over watermelon. Serve immediately.

Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen