Melon ceviche with rocoto pepper sorbet
Step by step melon ceviche with rocoto pepper sorbet recipe by chef Lisandro Grossi. Restaurante Blue Marlin Ibiza.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at facefoodmag.com.
Ingredients
- Red peppers: 400 g
- Rocoto chilli peppers: 65 g
- Lemon juice: 500 ml
- Syrup: 500 ml
- 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
- Cantaloupe melon: 100 g
- Watermelon with seeds removed: 100 g
- Cucumber: 50 g
- Yellow cherry tomatoes: 50 g
- Chia seeds: 60 g
- 1 tablespoon of water
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
/images.kitchenstories.io/recipeImages/RP08_20_01_SummerCeviche_TitlePicture.jpg)