Watermelon tartare

Vegetarian Asian cuisine guests
Total: 50 min. | Active: 20 min.
vegetarian, lactose-free

This watermelon tartare is the perfect summer starter – fresh, light and sophisticated. The juicy watermelon is diced and refined with an aromatic marinade, giving it an exciting and subtle Asian twist. The blobs of creamy wasabi & avocado give the dish a pleasant heat and provide a harmonious, creamy contrast to the fruity freshness of the melon. This recipe is easy to prepare, looks impressive and is the perfect culinary surprise for guests on warm summer days.

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 4 portions

Marinade
1  lime, rinsed with hot water, dabbed dry; use grated zest and 1 tbsp of juice
1 tbsp rice vinegar
2 tbsp soy sauce
½ tbsp toasted sesame oil
1 tbsp liquid honey
1 tbsp toasted sesame seeds
½ tbsp ginger, finely grated
¼ tsp chilli flakes
a little  pepper
Tartare
400 g watermelons, cut into cubes
1  avocado, cut into cubes
1  spring onion, finely chopped
100 g celery, finely chopped
Avocado puree
1  avocado, cut into pieces
2 tbsp lime juice
½ tbsp toasted sesame oil
1 tsp wasabi paste
¼ tsp salt
a little  pepper
To serve
some  sprouts (see below)

How it's done

Marinade

In a bowl, mix the lime zest and juice with all the other ingredients up to and including the pepper.

Tartare

Add the watermelon, avocado, spring onion and celery to the marinade, mix, cover and marinate for approx. 30 mins.

Avocado puree

Puree the avocado with the lime juice, oil and wasabi until smooth, season. Transfer the avocado puree to a disposable piping bag, cut off the tip.

To serve

Plate up the watermelon tartare, pipe blobs of the avocado puree on top, garnish with the sprouts.

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