Watermelon Ceviche

Food Main Courses Starters Dairy-free Vegetarian

Loaded with fresh summer ingredients, this is a vibrant vegan dish to add to your menu!

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Prep: MORE EFFORT

10 Servings

Ingredients

For the ceviche:

• 1 small watermelon (approx. 3kg), skin and pith removed

• 1 spring onion, finely sliced

• 2 limes, zest and juice

• 1 small bunch coriander, finely shredded

• 2g sea salt

For the green salsa:

• 1 green pepper, deseeded and roughly diced

• 1 medium onion, peeled and roughly diced

• 2 whole garlic cloves, peeled

• 1 jalapeño pepper, destemmed and halved

• 10g olive oil

• 4 fresh tomatillos, quartered and baked until soft (or around 150g tinned)

• 1 small bunch fresh coriander, roughly chopped

• 1 lime, juice only

• 4g sea salt

For the avocado:

• 1 medium ripe avocado

• 1 lime, juice only

• 3g sea salt

To plate:

• 1 mild red chilli, finely sliced into rings

• Micro coriander or small leaves

• 200g Violife Greek White Block, finely diced

Method

Prepare the watermelon by neatly dicing into approx. 10mm cubes and spreading out on a perforated gastronorm tray. Set the oven to 80C and the exhaust to maximum (or leave
oven door slightly ajar).
Semi dry the melon for 3-4 hours until it has lost around 30%-40% of its weight. Refrigerate until required, allowing excess moisture to drain, ideally overnight.
For the salsa, heat a Comal or cast iron pan over a high heat until smoking. Toss the pepper, onion, garlic and jalapeño with the olive oil and then add to the smoking pan. Allow to char and blacken on all sides before turning the heat off and covering the pan. Allow to cool. Next, add the blackened vegetables to a blender bowl along with all of the remaining ingredients and blend to a smooth paste. Check seasoning and set aside.
Prepare the avocado, removing the skin and stone. Blend until smooth with the lime juice and salt, then transfer into a piping bag for service.
To finish the dish, dress the watermelon with the onion, lime, coriander and salt. Arrange neatly in your serving bowl using a cookie cutter or ring. Add a quenelle of the salsa, a
small amount of avocado, and some diced Violife Greek White Block. Garnish with micro coriander and a slice of chilli.

Watermelon Salad