Watermelon Carpaccio
Heirloom Tomatoes, Watermelon Leche de Tigre, Red Onion, Cucumber, and Feta
Chef Douglas Rankin of Bar Restaurant | Los Angeles
Adapted by StarChefs | June 2022
INGREDIENTS:
Watermelon Carpaccio:
1 watermelon, peeled and quartered
1 jar ají amarillo paste
Watermelon Leche de Tigre:
70 grams red onion
285 grams celery
350 grams lime juice
42 grams garlic
40 grams ginger
40 grams ají amarillo paste
15 grams honey
6 ounces watermelon juice
Salt
To Assemble and Serve:
Brunoise cucumber
Thinly sliced red onion
Thinly sliced heirloom tomatoes
Fleur de sel
Feta
Cilantro blossoms
Garlic chive blossoms
Extra virgin olive oil
METHOD:
For the Watermelon Carpaccio:
In a large mixing bowl, rub watermelon quarters with ají amarillo until evenly coated. Place each piece of watermelon in a separate vacuum bag then seal on high. Refrigerate 24 hours. The following day, remove watermelon from the bag and slice into ¼-inch half moons. Refrigerate and reserve on a sheet tray.
For the Watermelon Leche de Tigre:
In a blender, add vegetables, lime, ginger, garlic, ají amarillo, and honey. Blend until smooth then pass through chinois. Return the strained liquid to the blender, add watermelon juice, then blend to combine. Season with salt and refrigerate until needed.
To Assemble and Serve:
In the bottom of a serving bowl, place 2 slices Watermelon Carpaccio forming a circle. Evenly spoon cucumber and the red onion above the Watermelon Carpaccio. Cover the entire plate with 5 slices of tomato. Generously dress the tomatoes with the Watermelon Leche de Tigre and season with fleur de sel. Garnish with feta, cilantro blossoms, garlic chive blossoms and olive oil.
