VEGAN

Dried Watermelon Tartare

Appetizers | Syrian cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

This recipe was shared with us by Chef John Smith from a popular café.

Ingredients

Watermelon - 3.5 oz
Soy Sauce - 2 fl oz
Bulgogi Sauce - 0.1 oz
Sesame Oil - 0 fl oz
Avocado - 1 piece
Lime Juice - 0 fl oz
Meyer Lemon Juice - 0 fl oz
Orange juice concentrate - 0 fl oz
Red Grape Juice - 0 fl oz
Mirin - 0 fl oz
Shiso Leaves - 0 fl oz
Edamame Beans - 0.7 oz
Daikon - 0.2 oz
Toasted Sesame - 0 oz
Dried Nori Seaweed - ¼ pieces
Olive Oil - 0 fl oz
Salt - ½ g

Step by Step guide

Step 1

Peel the watermelon, removing the rind and seeds, then cut it into sticks measuring 10x3 cm. Leave it to marinate overnight in a mixture of 20 grams of soy sauce, 3 grams of kimchi sauce, and 3 grams of sesame oil.

Step 2

Bake the watermelon in the oven at 140°F for 4–6 hours with convection (the watermelon should become elastic, without crunching).

Step 3

Cut the watermelon into cubes. Marinate it for one hour in a mixture of 10 grams of soy sauce, 3 grams of sesame oil, and 5 grams of shiso sauce.

Step 4

Peel the avocado, mash it with a fork, and mix it with 10 ml of lime juice, 10 grams of olive oil, and salt.

Step 5

Prepare the ponzu sauce by mixing 30 grams of soy sauce, 5 grams each of lemon and lime juice, 10 grams each of orange and grapefruit juice, and 10 grams of mirin. On a plate, place the guacamole, topped with watermelon tartare, and garnish with edamame beans, daikon, nori, and sesame seeds. Drizzle with the ponzu sauce.