Spicy Watermelon Crudo

1 small seedless watermelon

2 cups coconut water (not milk)

1 teaspoon finely grated lime zest plus 1/4 cup fresh lime juice, divided

2 tablespoons thinly sliced peeled fresh ginger

Big pinch of red pepper flakes plus more

1 tablespoon turbinado sugar, divided

1 tablespoon extra-virgin olive oil

1/4 cup toasted flaked coconut

2 tablespoons crispy fried onion pieces

1 1/2 teaspoons finely chopped cilantro

1 teaspoon flaky sea salt

Cut watermelon into 12 (3- x 2 1/2- x 1/2-inch) wedges with rind attached; set aside. Reserve any remaining watermelon for another use. Stir together coconut water, lime juice, ginger, red pepper flakes, and 1/2 tablespoon sugar in a 13- x 9-inch baking dish. Place watermelon wedges in dish in a single layer; cover and chill at least 2 hours or up to overnight.

Just before serving, remove watermelon from marinade; discard marinade (or strain and reserve for cocktails). Arrange watermelon on a chilled serving platter; drizzle with olive oil. Top watermelon evenly with coconut, fried shallots, and more red pepper flakes.

Stir together cilantro, flaky salt, lime zest, and remaining 1/2 tablespoon sugar. Sprinkle over watermelon. Serve immediately.

GF V veg DF

Yield: 6 servings