Golden Kiss Melon Carpaccio with Citrus-Jalapeño Sauce
My favorite dish to order in a Japanese restaurant is yellowtail sashimi with a spicy jalapeño-yuzu sauce.
This is more or less a sweeter, refreshing melon version of that dish. The Golden Kiss is a firm enough melon that when sliced thinly, it not only holds its shape beautifully, but also easily absorbs the wonderful flavors of the citrus and jalapeño.
The combination of sweet and spicy in this recipe is unbelievably delicious and -- while only taking minutes to prepare -- it presents as a very elegant dish.
Golden Kiss Melon Carpaccio with Citrus-Jalapeño Sauce Recipe:
Serves 4 as an appetizer
Prep Time: 15 minutes
2 dozen super thin slices Golden Kiss Melon (about 1/4 of a whole melon)
1 small to medium-sized jalapeño pepper
Zest of 1 lime, divided
1 teaspoon fresh lime juice
2 tablespoons fresh orange juice
1 teaspoon Mirin (sweet rice wine)
1 teaspoon granulated sugar
1. To prepare the melon cut about 1/2-inch off of the top and bottom. Then stand the melon up on the base you've just created, and cut it in half, horizontally. Use a spoon to gently remove the seeds. Now, again on it's base, set half of the melon on a cutting board and cut, moving your knife downwards into the fruit, just inside the rind. You'll curve your knife slightly to follow the shape of the melon. (It's easier to do this to a whole melon, so if you're planning to use all of it in the next day or so, don't cut it in half until you remove the rind.) Once you’ve removed the rind, place the melon, round side up, and horizontally, cut about 2 dozen super thin slices, arranging them on a serving platter, or 4 individual plates, as you go.
2. Starting at the bottom of the jalapeño, use a fine grater to make the pulp, and cut the rest of the pepper into very thin slices. Set both aside.
3. In a small sauté pan, combine the jalapeño pulp, about half of the lime zest, lime juice, orange juice, Mirin and sugar. Place the pan over medium heat and bring it to a simmer. Immediately remove the pan from the heat and stir to make sure the sugar has dissolved.
4. Just before serving, evenly pour the citrus sauce over the prepared melon, garnish with the jalapeño slices and remaining lime zest.
You can cut the melon slices a few hours ahead of time if cover them tightly plastic wrap, and keep them refrigerated until you're ready to serve.