Seafood with Coconut Water

Mariscos con Agua de Coco

Preparation info
  • 4

    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

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