Watermelon Ceviche

SAVORY

Jun 7

Leche de Tigre, Swordfish Lardo, Scallop Garum, and Meyer Lemon

Chef Neil Zabriskie of Regards | Portland, ME

INGREDIENTS:

Cured Watermelon:
Watermelon flesh, small to medium diced
Salt
Sugar
Ground, dried, and fermented habanero

Corn and Buttermilk Leche de Tigre:
Dried shrimp
Corn, grilled, juiced, and strained
Lemongrass
Ginger
Garlic
Ají charapita amarillo
Buttermilk

Pink-Peppercorn-cured Swordfish Lardo:
Lemon thyme
Pink peppercorns
Salt
Sugar
Swordfish belly, cleaned

Scallop Garum:
Scallop
Salt

Pickled Watermelon Rind:
Sugar
Salt
Watermelon vinegar
Watermelon rind, small diced

Meyer Lemon Oil:
Meyer lemon peel
Neutral oil
Salt

To Assemble and Serve:
Segments of 1 Meyer lemon
Sea salt
Picked flowering coriander or lemon thyme

METHOD:

For the Cured Watermelon:
Cure watermelon flesh in salt, sugar, and habanero.

For the Corn and Buttermilk Leche de Tigre:
In a blender, add shrimp, corn, buttermilk, lemongrass, ginger, garlic, and ají charapita amarillo; blend until smooth. Pass through a fine mesh strainer then return to the blender. Add buttermilk and ice and blend until smooth. Pass through a fine mesh strainer. Keep cold.

For the Pink-Peppercorn-cured Swordfish Lardo:
In a bowl, mix to combine lemon thyme, peppercorns, salt, and sugar. Roll the swordfish belly in the dry mix to coat. Place swordfish in a vacuum bag and seal. Reserve swordfish for as long as you can, 1 week to 1 year. Freeze the day before using.

For the Scallop Garum:
Heat the water bath of an immersion circulator to 104°F. Add scallop, salt, and water to a vacuum bag, seal, and cook sous vide for 7 days. Strain through a fine mesh strainer and reserve.

For the Pickled Watermelon Rind:
To a saucepan over medium-low heat, add sugar, salt, and water. Stir until salt and sugar dissolves. Strain through a fine mesh strainer. Add watermelon vinegar, rind, and ice. Let pickle at least 8 hours (or overnight).

For the Meyer Lemon Oil:
In a blender, add all ingredients. Blend until the mixture reaches 135°F. Strain through a fine mesh strainer. Reserve.

To Assemble and Serve:
Using a deli slicer, thinly slice the Pink-Peppercorn-cured Swordfish Lardo. In a bowl, mix to combine Cured Watermelon, Pickled Watermelon Rind, and Meyer lemon segments; season with sea salt. Spoon mixture into a stoneware serving bowl. Top with Corn and Buttermilk Leche de Tigre. Add Scallop Garum, followed by Meyer Lemon Oil. Dress with a bit of the pickling liquid from the Pickled Watermelon Rind. Cover with the Pink-Peppercorn-cured Swordfish Lardo slices and garnish with flowering coriander or lemon thyme.

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