Ingredients
- 2 oz. White Tortilla Strips (53244), warm
- 1/4 cup Chili- Lime Serrano Broth
- 3 oz. Sushi grade snapper, thinly sliced
- 1 tsp. Pickled Watermelon Rinds, finely diced see related recipe
- as needed Edible flowers
- as needed Serrano pepper, thinly sliced
- as needed Shallot, thinly sliced
- 1 tbsp. Avocado, sliced
- as needed Fresh mint leaves
- Chili-Watermelon Foam see related recipe
Directions
- Prepare Chili-Lime Serrano Broth, Pickled Watermelon Rind, and Chili Watermelon Foam sub recipes.
- Plate snapper in base of dish and pour Chili-Lime Serrano Broth around fish.
- Top with remaining ingredients as garnish.
- Serve with warmed tortilla strips.
Ingredients- 2 cups Apple cider vinegar
- 1 cup Water
- 2 tbsp. Candied ginger, roughly chopped
- 1 tsp. Salt
- 1 strip Lemon rind
- 1 each Cinnamon stick
- 1 tsp. Juniper
- 5 each Cloves
- 10 oz. Watermelon rind, cut into strips
Directions
- Combine brine ingredients, simmer 5 min, and let steep 20 minutes.
- Strain and pour over watermelon rind and refrigerate 4 hours up to overnight.
Ingredients- 2 cups Watermelon juice
- 1 tsp. Gelatin powder
- 1 each Lime juice
- 2 tsp. Chili-lime seasoning
- 1 tbsp. Simple syrup
- 1/4 tsp. Salt
- 1/4 cup Heavy cream
Directions
- Bloom gelatin into 1 cup of watermelon juice for 5 min. Microwave for 30 seconds and combine with the remaining ingredients in a mixing bowl and whisk together.
- Refrigerate for 30 minutes.
- Pour into a whipping siphon. Charge according to siphon directions, shake and dispense as needed.
