Watermelon, cucumber and codium with baru seeds

Melancia, pepino e codium _ Alex AtalaBy Alex Atala

INGREDIENTS

-WATERMELON
1/8 of a watermelon (around 1kg)
10g lemon grass
10g basil
100ml white wine vinegar
30ml lime juice

-CUCUMBER WATER
600g cucumber
40g lemon grass
15g parsley
15g coriander
10g sugar
10g salt
5ml olive oil
5g diced garlic

-CHARCOAL OIL
100ml neutral oil
20g charcoal

-CUCUMBER SLICES
10ml cucumber water
1 cucumber

-ASSEMBLY
40g codium algae
20g Baru Baron’s baru seeds
300ml cucumber water
Parsley sprouts, small basil leaves, black salt and charcoal oil for a finishing touch

INSTRUCTIONS

-WATERMELON
1. Cook the lemon grass and vinegar for 20min in a covered pot. Strain and save for later.
2. Cut the watermelon in pieces, discarding the whites.
3. Place watermelon in a bag with previously saved vinegar, lime juice and basil
4. Vacuum and leave in the fridge for 30min.
5. Take watermelon out of the bag and make small portions, removing the seeds.

-CUCUMBER WATER
1. Grate the cucumber and slice the lemon grass, parsley and coriander.
2. Mix with other ingredients in a bowl and leave in the fridge for 3h.
3. Strain the water at the bottom and save for later.

-CHARCOAL OIL
Mix oil and charcoal, and strain with a cloth.

-CUCUMBER SLICES
1. Slice cucumber with a mandoline, in thin slices.
2. Place in a bag with 10ml cucumber water and vacuum seal it; open it and roll slices.

-ASSEMBLY
1. On a small plate, place the cucumber water, two pieces of watermelon and a piece of codium over each piece of watermelon.
2. Add 3 strips of rolled cucumber and 3 baru seeds.
3. Finish with black salt, parsley sprouts, basil leaves and charcoal oil.

Enjoy!