Chile-Coconut Watermelon Crudo
Food&Wine: Hello Summer
Page- 79
Cooking Instructions
- 1
Cut watermelon into 12 wedges with rind attached. Set aside
- 2
Stir together coconut water, lime juice, ginger, 2 sliced chiles, and 1/2 Tbsp sugar. Place on 13x9 baking sheet.
- 3
Place watermelon on sheet, cover and chill at least 2 hours or up to overnight
- 4
Remove watermelon from marinade and arrange on serving dish
- 5
Drizzle with olive oil and top with coconut, fried shallot and remaining chile slices
- 6
Stir together cilantro stem, flaky salt, and remaining 1/2Tbsp sugar. Sprinkle over watermelon.
- 7
Serve immediately
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