It’s prime watermelon season — the ideal time to add creative dishes like this Watermelon Consomme with Scallop Ceviche to your starters/appetizer menu.
Recipe created by The Culinary Institute of America as an industry service to the Watermelon Board.
Makes 8 servings
The Watermelon Consomme:
5 lbs. watermelon, peeled
½ c. lime juice
¼ c. lemon juice
1 t. Cap Pernod
2 t. salt
The Ceviche:
1 lb. scallops, ¼" dice
¼ c. red onion, ⅛" dice
⅛ c. extra-virgin olive oil
1 ea. lemon, zest and juice
1 ea. fresno chile, finely minced
1 ea. jalapeño pepper, fined minced
1 ea. roma tomato, seeded, cut into ¼" dice
1 ea. celery, ¼" dice
½ c. hearts of palm, ¼" dice
1 T. cilantro, finely chopped
1 ea. green onion, finely sliced
1½ T. capers, minced
⅛ c. almonds, sliced, toasted
½ c. watermelon, ¼" dice
½ t. salt
Garnish:
Extra-virgin olive oil as needed
Salt as needed
Ground black pepper as needed
Micro greens as needed
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 to 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 to 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, salt and pepper.