By Chef Jeremy McLachlan

I have been going crazy for coconuts for a long time. Fresh coconut is the way to go in every way, but removing that furry, rough exterior is not the easiest of tasks. Well, I have a wonderful alternative for you. Trader Joe's is selling shelled whole coconuts that are out of this world. The amazing elixir in the middle has more electrolytes than an average football player's sweat! As my co-blogger and dear friend Kathy Kingen says, "All I Need is a Coconut" in her "Good for You" blog, it's really that amazing if hard to crack, but so delish, fruit, vegetable, nut? I am going coco-nuts trying to figure that out.

This month Salty's chefs offer you an elegant preparation of Halibut Ceviche with Coconut, Yuzu and Pickled Red Chili that includes the use of coconut vinegar (find it at your local Asian market). I want to share with you my cocktail recipe called The Clear Colada. This drink has all the rich flavors of a pina colada minus blending and super sweetness. Last but not least (drumroll please), if you haven't yet tried a Salty's guest fave (yes, it's still on our menu), you can come to Salty's or make this at home: Coconut Prawns with Thai Chili Sauce.

The Clear Colada Recipe

2 ounces Passion Fruit Rum
1 tablespoon lemon juice
1 tablespoon simple syrup
2 1/2 ounces coconut water
1/8th lemon wedge
sugar for rimming

Pack a pint-size glass with ice.
Add rum, lemon juice, coconut water and simple syrup.
Shake glass and your booty at the same time.
Rim martini glass with lemon wedge then sugar.
Strain beverage into martini glass and enjoy.

(Author of Kitchen Talk, Jeremy McLachlan is also Corporate Chef for Salty's Seafood Grill restaurant group. He says: My love is to create great dishes with fresh seafood, as we are a seafood restaurant, but not forget the meat lovers. My goal is to match exceptional food with our incredible views. Living in the Pacific Northwest, we are fortunate to have an abundance of regional treasures. The use of these fresh ingredients is key to Salty's Northwest cuisine. If you have any questions about cooking, feel free to email me at chef@saltys.com.)