- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
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.
Ingredient:
- 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
