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.
Yield: 6 servings