Melon ceviche with rocoto pepper sorbet

Ingredients

• For the rocoto pepper sorbet: (1 kg)
• Red peppers: 400 g
• Rocoto chilli peppers: 65 g
• Lemon juice: 500 ml
• Syrup: 500 ml
• For the nikkei tiger’s milk:
• Rice vinegar: 50 ml
• Sugar: 20 g
• Ginger: 3 g
• Soy sauce: 5 ml
• Grapefruit juice: 50 ml
• Lemon juice: 15 ml
• Sesame oil: 3 ml
• For the ceviche:
• Cantaloupe melon: 100 g
• Watermelon with seeds removed: 100 g
• Cucumber: 50 g
• Yellow cherry tomatoes: 50 g
• For the crisp:
• Chia seeds: 60 g
• 1 tablespoon of water