Ponzu Stacked Avocado and Sugar Kiss Melon
Food presentation can often transform just a couple of ingredients into an elegant and stunning dish, that will impress everyone who sees it.
Brilliant, smooth green avocado and juicy orange fleshed Sugar Kiss melon does exactly that in this beautiful appetizer. A drizzle of homemade Ponzu sauce between each slice adds a touch of sweet, sour and salty, creating a flavor profile that's unbelievably delectable.
Ponzu Stacked Avocado and Sugar Kiss Melon Recipe
Total Prep Time: 20 minutes
1-1/2 teaspoons freshly squeezed lime juice
1 teaspoon low-sodium soy sauce
1/2 teaspoon rice vinegar
1-1/2 teaspoons Mirin (sweet rice wine)
1/8 teaspoon sea salt
2 ripe but firm avocados
About 1/4 of a Sugar Kiss Melon
Togarashi for garnish (see recipe note)
1. In a small mixing bowl, combine the lime juice, soy sauce, vinegar, Mirin and salt. Set aside.
2. Cut the avocados in half lengthwise, remove the pits and peel them -- keeping them as intact as possible.
3. Place the avocado halves, round side up, on a clean cutting surface. Use a very sharp knife to cut the avocados into about 20 thin slices -- you'll want to cut them horizontally, so the knife will go in sideways through the avocado. As you get towards the middle and bottom, the slices will have a hole in them from where the pit was -- this is fine. (You might not use up both avocados.)
4. Now cut the melon into about 20 slices to match the size of the avocado slices.
5. Assemble the stacks on 4 individual, small serving plates. Layer the melon and avocado -- beginning and ending with an avocado slice, on each plate. As you layer the stacks, drizzle a tiny bit of the sauce over every avocado slice.
6. Garnish with a light sprinkling of Togarashi.
Togarashi is the Japanese word for red chili peppers. It’ll add a bit of heat, and can be found in most Asian grocery stores. If you have your own favorite ground hot (or mild) chile powder, you can use that, too.