• Watermelon Consommé with Scallop Ceviche

    Ingredients

    Watermelon consommé

    8 portions

    • Ingredients
      Amount
    • Watermelon, peeled
      5 lb.
    • Lime juice
      ½ cup
    • Lemon juice
      ¼ cup
    • Orange juice
      ¼ cup
    • Pernod
      1 tsp.
    • Salt
      2 tsp.

    Ceviche

    • Ingredients
      Amount
    • Scallops, ¼“ dice
      1 lb.
    • Red onion, 1/8“ dice
      1/4 cup
    • Extra virgin olive oil
      1/8 cup
    • Lemon, zest and juice
      1 ea.
    • Fresno chile, finely minced
      1 ea.
    • Jalapeño pepper, finely minced
      1 ea.
    • Roma tomatoes, seeded, cut into ¼” dice
      1 ea.
    • Celery, ¼” dice
      1 ea.
    • Hearts of palm, ¼ “ dice
      1/2 cup
    • Cilantro, finely chopped
      1 Tbsp.
    • Green onion, finely sliced
      1 ea.
    • Capers, minced
      1 ½ Tbsp.
    • Almonds, sliced, toasted
      1/8 cup
    • Watermelon, ¼” dice
      1/2 cup
    • Salt
      ½ tsp.

    To serve

    • Ingredients
      Amount
    • Extra virgin olive oil
      to garnish
    • Flakey sea salt
      to taste
    • Ground black pepper
      to taste
    • Micro greens
      to garnish

    Method

    1. Puree the consommé ingredients in a blender.
    2. Wet a piece of cheesecloth and place into a strainer set over a bowl. Pour watermelon consomme into the cheesecloth and allow to sit for 1-2 hours refrigerated.
    3. Place a new piece of wet cheesecloth in a strainer and carefully pour the watermelon mixture into the cheesecloth, being careful not to disturb what has settled to the bottom and keep refrigerated for another 1-2 hours.
    4. Decant the clear liquid with a ladle, being careful not to disturb what has settled at the bottom. Adjust seasoning if necessary. Keep chilled.
    5. Combine all the ingredients for the ceviche except the watermelon in a bowl. Cover and chill for 30 minutes.
    6. When ready to serve, mix the diced watermelon into the ceviche.
    7. To serve: Spoon a ½ cup mound of ceviche into the center of a bowl. Ladle 1 cup of the consommé carefully around the ceviche. Garnish the consommé with microgreens, a drizzle of olive oil, sea salt and pepper.