Thai Ceviche with Coconut

Ingredients

• 1/4 pound cleaned squid—bodies sliced crosswise 1/4 inch thick, tentacles halved
• 1/4 pound medium shrimp, shelled and deveined
• 1/4 pound bay scallops or quartered sea scallops
• 1/2 cup plain coconut water
• 1/2 teaspoon finely grated lime zest, plus 1/4 cup fresh lime juice
• 1/2 small red onion, minced
• 1 medium shallot, minced
• 1 red or green jalapeño, seeded and minced
• 1 garlic clove, minced
• 1 1/2 tablespoons soy sauce
• 2 teaspoons light brown sugar
• 1 teaspoon Sriracha chile sauce
• 1/2 cup diced peeled cucumber
• 1/3 cup coarsely shredded fresh or dried unsweetened coconut
• Salt and freshly ground white pepper
• 1/4 cup finely shredded basil, preferably Thai

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