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Watermelon Consomme with Scallop Ceviche

Watermelon Consomme with Scallop Ceviche

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Inspired 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.


  • 5 lb Watermelon, peeled

  • ½ cup Lime juice

  • ¼ cup Lemon juice

  • ¼ cup Orange juice

  • 1 tsp Pernod

  • 2 tsp. Salt

  • 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 garnish Extra virgin olive oil

  • to taste Flaky sea salt

  • to taste Ground black pepper

  • to garnish Micro greens


  • 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.

Watermelon Consommé with Scallop Ceviche