Best 3 Melon Carpaccio With Lime Recipes
Indulge in the culinary symphony of melon carpaccio with lime, a refreshing and vibrant dish that celebrates the sweet and juicy flavors of summer. This enchanting appetizer, or light lunch option, combines the natural sweetness of ripe melons with the tangy, aromatic zest of lime, creating a harmonious balance of flavors that will tantalize your taste buds. The thin slices of melon, arranged in an artistic fashion, not only add visual appeal but also allow the delicate flavors to shine through. Get ready to embark on a culinary journey as we explore the best recipes for this delightful dish, offering variations that cater to different preferences and dietary restrictions.
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MELON CARPACCIO WITH LIME
Provided by Michael Laiskonis
Categories Dessert Low Cal Lime Melon Summer Healthy Low Cholesterol Bon Appétit Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Bring sugar and 1/4 cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar. Add mint sprigs and chile. Scrape in seeds from vanilla bean; add bean. Remove syrup from heat; cover and let steep for 15 minutes for flavors to infuse.
- Strain syrup through a fine-mesh sieve into a small bowl; stir in lime juice. DO AHEAD: Syrup can be made 1 week ahead. Keep chilled.
- Arrange melon slices in a 13x9x2" glass baking dish. Pour syrup over melon in baking dish. Cover with plastic wrap and chill for 2 hours to allow flavors to meld.
- Divide melon slices among plates, overlapping them decoratively. Pour remaining syrup in dish into a small pitcher. DO AHEAD: Melon carpaccio can be made up to 5 hours ahead. Cover and chill melon and remaining syrup separately.
- Drizzle some of syrup over melon. Place a scoop of sorbet in center of each plate, if using; garnish with mint leaves and lime zest.
MELON CARPACCIO
Time 20m
Yield Makes 6 first-course servings
Number Of Ingredients 7
Steps:
- Cut each cantaloupe half lengthwise into 3 wedges (6 total). Shave thin slices from seeded side of a melon wedge with vegetable peeler (first slice may be irregular), stopping when you get close to rind. Arrange slices, overlapping slightly, on 1 plate. Repeat with remaining cantaloupe, putting slices from each wedge on a separate plate.
- Drizzle each serving with 1/4 teaspoon lime juice and 1/2 teaspoon oil, then scatter 10 tarragon leaves on top. Season with sea salt and pepper and serve with lime wedges.
SALMON CARPACCIO WITH LIME AND CHIVES
Steps:
- With a very sharp knife, cut the salmon into thin slices. Divide them among eight plates, without overlapping them.
- Combine the lime, olive oil and chives. Season to taste with salt and pepper.
- Spoon the dressing evenly over the salmon slices. Cover with plastic wrap and refrigerate for 30 minutes.
- About five minutes before serving, remove the salmon from the refrigerator. Put two strips of chives in a V shape onto each plate and serve.
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 5 grams, Sodium 334 milligrams, Sugar 0 grams
Tips:
- Choose ripe, flavorful melons for the best results.
- Use a sharp knife to thinly slice the melon.
- If you don't have a mandoline, you can use a sharp knife to thinly slice the melon.
- Be careful not to overdress the melon, as this can overwhelm the delicate flavor.
- Serve the melon carpaccio immediately, or chill it for a few hours before serving.
Conclusion:
Melon carpaccio is a refreshing and elegant appetizer that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and delicious flavor, melon carpaccio is sure to impress your guests.
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