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.
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 amazon.com.
Light, citrusy white.