Melon carpaccio with ginger and lime

Melon carpaccio with ginger and lime

Total: 2 hr 20 Min. | Active: 20 Min.
vegan, lactose-free, gluten-free, healthy and balanced
Nutritional value / person: 71 kcal
, Carbohydrate: 16 g
, Protein: 1 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Ginger and lime dressing

2 limes, rinsed with hot water, dabbed dry, use grated zest and juice
2 cm ginger, finely grated
2 tbsp ground cane sugar

Carpaccio

½ Galia melon, thinly sliced
½ charentais melon, thinly sliced
200 g watermelons, thinly sliced
2 sprigs peppermint, leaves torn off
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How it's done

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Ginger and lime dressing

Combine the lime zest and lime juice with the ginger and cane sugar.

Carpaccio

Arrange the melon slices on a platter, drizzle with the dressing, cover and leave to infuse in the fridge for approx. 2 hrs. Garnish the carpaccio with mint.

Good to know
Serve with: Fior di latte ice cream

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