Rockmelon | Ceviche | Tomato | Witlof

Food processor or hand mixer

1 Pineapple tomato

approx. 250 g

1 tsp brown sugar

¼ tsp fine sea salt

1 tsp olive oil

some fleur de sel

some Extra virgin olive oil

1 Rockmelon

½ Orange

zest and juice

1 small shallot

coarsely chopped

40 g yellow tomato

⅓ Aji Amarillo

seeded

40 g cucumber

peeled

30 g celery

2 springs of coriander

1 pinch of salt

Optional Guar gum or xanthan

Cantaloupe quarters

50 ml Citrus marinade

½ shallot

in small cubes

½ celery

in small cubes

20 g cucumber

peeled, deseeded, diced

¼ Aji Amarillo

pitted, finely chopped

2 springs of coriander

only the stalks, finely chopped

1 Chicory

approx. 3 cm of the tip, halved lengthwise

some olive oil

some Fleur de sel

Remove the stalk of the pineapple tomato and cut it in half horizontally. Cut the halves vertically into pieces of approx. 3–4 cm. Place in a bowl. Add the sugar, salt and olive oil and mix carefully. Spread the pineapple tomatoes on a perforated stainless steel tray. Slide a stainless steel tray underneath to catch the escaping juices. Dry at 70 °C with the dehydrating function for approx. 4–5 hours. Alternatively, dry with hot air. Keep chilled in an airtight container until use.

Hot air 70 °C for 4 Hrs

Peel and quarter the rockmelon. Remove the cores and cut the quarters into evenly sized pieces. Set aside sections for the citrus marinade. Cover the rockmelon pieces and refrigerate.

Put all the ingredients into a mixing jug and puree finely on the highest setting. Pass through a fine sieve or muslin cloth and catch the liquid. Season to taste with salt. If a thicker consistency is desired, add guar gum or xanthan and blend again. Keep chilled until use.

Place the melon pieces with the specified amount of citrus marinade into a vacuum bag and vacuum-seal at the highest setting. Marinate in the fridge for 12–24 hours. Refrigerate the remaining citrus marinade until further use.

Mix shallot, celery, cucumber, aji amarillo and coriander stalks. Keep covered and chill until serving.

Remove the marinated rockmelon pieces from the vacuum bag and allow them to drain through a sieve. Collect the marinade. Cut the rockmelon pieces crosswise into approx. 7 even slices and arrange them fan-shaped on plates. Mix the vegetable cubes with the reserved citrus marinade and distribute over the rockmelon. Garnish with dried pineapple tomato and witlof. Drizzle with the chilled citrus marinade, season with fleur de sel and refine with extra virgin olive oil.