How To Make Coconut Water Gazpacho with Scallop & Tuna Crudo & Caribbean Fruit Salad - Best Recipe |

Ingredients

• 2 (16 oz.) bottles coconut water
• 6 Tbs. fresh lime juice
• 2 Tbs. roughly chopped ginger
• 1 clove garlic
• 1 Tbs. white soy sauce
• 1 Thai chili or jalapeño, cut in half and seeded
• 4 green onions, white and green parts, roughly chopped
• 2 large scallops (about 2 oz. each), sliced into thin rounds
• 4 oz. sushi-grade yellowfin tuna, sliced thin
• 2 Tbs. small dice mango
• 4 thin slices peeled kiwi, halved
• 8 thin slices kumquat
• 2 Tbs. small dice pineapple
• 12 tiny honeydew melon balls scooped with the small end of a melon baller or Parisienne scoop
• Seeds from 1 horned melon (available at a Harris Teeter)
• Edible flowers for garnish
• Fennel fronds for garnish