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.

April 2020


Credit: Greg Dupree

Recipe Summary test

25 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 将扇贝,虾和番茄混合物一起搅拌在一起。让室温站立,直到扇贝大部分不透明,大约10分钟。将海鲜混合物均匀分配vwin德赢ac米兰在碗中(每碗约2/3杯)。调味盐调味。在每个上均均匀地均匀地搭配保留的椰子片,洋葱切片和黄瓜片。用手指石灰果肉或柠檬楔子装饰,并配以薯条或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

Suggested Pairing

Light, citrusy white.