Watermelon Consomme with Scallop Ceviche
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PortionsInspired by the flavors of South America, Chef Rebecca Peizer from The Culinary Institute of America shows us a beautiful Watermelon Consommé with Scallop Ceviche. Chef Rebecca makes a flavorful consommé by decanting pureed watermelon blended with Pernod and citrus juices. She serves the consommé with a watermelon and scallop ceviche.
Ingredients
- FOR THE WATERMELON CONSOMMÉ
5 lb Watermelon, peeled
½ cup Lime juice
¼ cup Lemon juice
¼ cup Orange juice
1 tsp Pernod
2 tsp. Salt
- FOR THE CEVICHE
1 lb Scallops, ¼“ dice
1/4 cup Red onion, 1/8“ dice
1/8 cup Extra virgin olive oil
1 ea 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
1/2 cup Hearts of palm, ¼ “ dice
1 Tbsp Cilantro, finely chopped
1 ea Green onion, finely sliced
1 ½ Tbsp Capers, minced
1/8 cup Almonds, sliced, toasted
½ cup Watermelon, ¼” dice
½ tsp Salt
TO SERVEto garnish Extra virgin olive oil
to taste Flaky sea salt
to taste Ground black pepper
to garnish Micro greens
Directions
- Puree the consommé ingredients in a blender.
- Wet a piece of cheesecloth and place into a strainer set over a bowl. Pour watermelon consommé into the cheesecloth and allow to sit for 1-2 hours refrigerated.
- 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.
- Decant the clear liquid with a ladle, being careful not to disturb what has settled at the bottom. Adjust seasoning if necessary. Keep chilled.
- Combine all the ingredients for the ceviche except the watermelon in a bowl. Cover and chill for 30 minutes.
- When ready to serve, mix the diced watermelon into the ceviche.
- 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.
