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2
ServingsEasy
By Nik Sharma
Published 2018
In Western countries, fish is often stuffed with slices of lemon and then grilled. In the coastal territory of Goa, vinegar is the more common acid of choice. Goan vinegar is usually obtained from toddy, the sap of the coconut palm, which is left to ferment. This fish dish doesn’t require much work, but the payoff is big.
Fill a medium pot with water and bring to a boil over high heat. Add the corn and boil until tender, 3 to 4 minutes. Drain and transfer the corn to a large bowl. Add the cantaloupe, shallots, cilantro, serrano chile, lime juice, and black salt. Taste and adjust the seasoning, if necessary. Cover the bowl and refrigerate for at least 30 min