Watermelon Poke Bowl
by Chef Monique Santua of Gastromonique
3 pounds seedless watermelon, rind removed, cut into 1-inch pieces from Manheim Gardens
½ cup Vinegar Joint’s Elixer No 1. Ginger Apple Cider Vinegar
¼ cup toasted sesame oil
2 tablespoons fresh lime juice
2 tablespoons tahini
3 tablespoons soy sauce
1 tablespoon Round Rock Honey
2 scallions, white and pale-green parts, thinly sliced
1 cup cilantro leaves with tender stems
1 radish, thinly sliced (optional)
1 avocado cubed (optional)
Mix together Apple Cider vinegar, oil, lime juice, tahini, soy sauce, and honey until smooth. Pour marinade over watermelon and chill for 3 hours or overnight.
Remove the watermelons from the marinade and set the marinade aside. In a large skillet over medium heat, sear all the sides of the watermelon until dried out and caramelized, 7 minutes. In a separate small pot bring the reserved marinade to a boil until thickened.
To serve, toss the watermelon in the sauce, season with salt. Top the watermelon with cilantro and scallion and serve with sushi rice, radish, and avocado.
Photo by B and L Creative