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Pickled Watermelon Rind Aguachile Verde

Thin-sliced snapper (cooked in citrus marinade) layered with pickled watermelon rind, serrano chili, avocado, shaved shallots, and mint. A bright lime-serrano broth is poured tableside, creating a vibrant presentation. Finished with a light watermelon-chili foam and edible flowers and served with Mission® Tortilla Strips for salt and crunch. The pink rind against the green broth and white fish makes it picture perfect.

Products Used in Recipe

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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
  • 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

  1. Prepare Chili-Lime Serrano Broth, Pickled Watermelon Rind, and Chili Watermelon Foam sub recipes.
  2. Plate snapper in base of dish and pour Chili-Lime Serrano Broth around fish.
  3. Top with remaining ingredients as garnish.
  4. Serve with warmed tortilla strips.

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

  1. 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. 
  2. Refrigerate for 30 minutes.  
  3. Pour into a whipping siphon. Charge according to siphon directions, shake and dispense as needed. 

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