Ingredients
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1 small (6-pound) seedless watermelon
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2 cups fresh coconut water (from 2 coconuts) or bottled coconut water
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1 teaspoon finely grated lime zest plus 1/4 cup fresh lime juice, divided
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2 tablespoons thinly sliced peeled fresh ginger
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3 medium fresh green Thai chiles, stemmed and thinly sliced, divided
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1 tablespoon turbinado sugar, divided
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1 tablespoon extra-virgin olive oil
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1/4 cup toasted flaked coconut
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2 tablespoons crispy fried shallots (such as Maesri)
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1 1/2 teaspoons finely chopped cilantro stems
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1 teaspoon flaky sea salt
Directions
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Cut watermelon into 12 (3- x 2 1/2- x 1/2-inch) wedges with rind attached; set aside. Reserve remaining watermelon for another use. Stir together coconut water, lime juice, ginger, 2 sliced chiles, 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.
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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 remaining chile slices.
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Stir together cilantro, flaky salt, lime zest, and remaining 1/2 tablespoon sugar. Sprinkle over watermelon. Serve immediately.
Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Make Ahead
Watermelon can be marinated up to 8 hours or overnight.
Notes
For a refreshingly cold bite, chill the serving platter in the freezer for 15 minutes before plating the crudo.
Suggested Pairing
Lemon-appley Prosecco.