Coconut-and-Scallop Aguachile Verde

Fresh young coconut has tender meat that separates easily from the shell; if unavailable, substitute bottled or canned coconut water and fresh or frozen coconut meat. When cut and squeezed, finger limes release tiny citrus-filled spheres that pop like tobiko; substitute lime wedges, if desired.

Coconut and Shrimp Aguachile Verde Recipe
Photo: Greg Dupree
Active Time:
25 mins
Total Time:
35 mins


  • 1 medium-size fresh young coconut (about 2 1 /4 pounds), or 1/4 cup fresh or frozen coconut meat and 1 cup coconut water

  • 1 small red onion

  • 2 medium Persian cucumbers

  • 1 cup roughly chopped fresh tomatillos

  • 1/2 cup fresh lime juice

  • 1/4 cup roughly chopped fresh cilantro

  • 1 medium fresh serrano chile, stemmed, seeded, and chopped

  • 1/8 teaspoon dried chiltepín chile, crumbled dried chile de árbol, or chopped fresh Thai chile

  • 1/2 teaspoon coarse sea salt, plus more to taste

  • 1/2 pound diver scallops (about 5 scallops), sliced into 1/4-inch-thick rounds

  • 1/2 pound peeled raw medium shrimp, cooked, deveined, and halved lengthwise

  • Finger limes or lime wedges, for garnish

  • Tortilla chips or tostadas, for serving


  1. Using a cleaver, carefully remove pointed end of coconut. Drain coconut, reserving 1 cup coconut water; set aside. Carefully break or cut coconut into large pieces. Using your hand or a spoon, separate coconut flesh from shell; discard shell. Cut flesh into 1 1/2- by 1/8-inch strips to equal about 1/4 cup; set aside. Reserve remaining coconut flesh for another use.

  2. Roughly chop onion to equal 1 tablespoon. Thinly slice remaining onion to equal 1/2 cup; set aside. Reserve any remaining onion for another use. Thinly slice 1 cucumber crosswise to equal about 1/4 cup; set aside. Roughly chop remaining cucumber and second cucumber.

  3. Combine chopped cucumber, chopped onion, reserved 1 cup coconut water, tomatillos, lime juice, cilantro, chopped serrano, chiltepín chile, and salt in a blender. Process until smooth, about 20 seconds. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids.

  4. Stir together scallops, shrimp, and tomatillo mixture in a medium bowl. Let stand at room temperature until scallops are mostly opaque, about 10 minutes. Divide seafood mixture evenly among serving bowls (about 2/3 cup per bowl). Season with salt to taste. Top each serving evenly with reserved coconut slices, onion slices, and cucumber slices. Garnish with finger lime pulp or lime wedges, and serve with chips or tostadas.

Make Ahead

Aguachile may be prepared through step 3 up to 4 hours ahead; cover and refrigerate components individually.


Chiltepín chiles can be found at Latin markets or

Suggested Pairing

Light, citrusy white.

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