Recipes

Name: Watermelon Consomme with Scallop Ceviche
Ingredients: 5 pound watermelon, peeled (for Watermelon Consomme:); ½ cup lime juice (for Watermelon Consomme:); ¼ cup lemon juice (for Watermelon Consomme:); 1 teaspoon Cap Pernod (for Watermelon Consomme:); 2 teaspoons salt (for Watermelon Consomme:); 1 pound scallops, ¼" dice (for Ceviche:); ¼ cup red onion, ⅛" dice (for Ceviche:); ⅛ cup extra-virgin olive oil (for Ceviche:); 1 ea. lemon, zest and juice (for Ceviche:); 1 ea. fresno chile, finely minced (for Ceviche:); 1 ea. jalapeño pepper, fined minced (for Ceviche:); 1 ea. roma tomato, seeded, cut into ¼" dice (for Ceviche:); 1 ea. celery, ¼" dice (for Ceviche:); ½ cup hearts of palm, ¼" dice (for Ceviche:); 1 tablespoon cilantro, finely chopped (for Ceviche:); 1 ea. green onion, finely sliced (for Ceviche:); 1 ½ tablespoons capers, minced (for Ceviche:); ⅛ cup almonds, sliced, toasted (for Ceviche:); ½ cup watermelon, ¼" dice (for Ceviche:); ½ teaspoon salt (for Ceviche:); Extra-virgin olive oil as needed (for Ceviche:); Salt as needed (for Ceviche:); Ground black pepper as needed (for Ceviche:); Micro greens as needed (for Ceviche:)