Watermelon Consomme with Scallop Ceviche

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Created by The Culinary Institute of America as an industry Service to the Watermelon Board.


  • Yields

    Makes 8 portions.


Ingredients

Watermelon Consomme:

Ceviche:

Instructions

  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 consommé into the cheesecloth and allow to sit for 1 to 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 to 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, salt and pepper.


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