Name: Seafood with Coconut Water (Mariscos con Agua de Coco)
Yield: 4 servings
Cuisine: Mexican
Ingredients: ½ cup good fish stock; ¼ pound medium-size shrimp, peeled and deveined; 1 salmon fillet (about 6 ounces), skinned and cut into 1-inch cubes; Salt to taste; 2 to 3 tablespoons unsalted butter (or a mixture of butter and vegetable oil); 1 coconut; 1 cup Salsa Verde de Tampico; ½ pound sea scallops; 1 cup loosely packed fresh mint leaves stripped from stems (1 large bunch), finely chopped after measuring

Preparation info

4
servings

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

The model for this dish was a spectacular presentation called coco relleno (stuffed coconut), with the seafood piled into two coconut halves. You scoop out a little of the coconut meat with each bite, and it is a wonderful complement to the flavor of the salmon and shellfish. Unfortunately, it is difficult to whack a coconut into two neat halves without much practice, so this version uses only the liquid drained from the coconut; reserve the meat for some other purpose such as