Best Melon Carpaccio With Lime Recipes

Melon Carpaccio image

Time 20m

Yield Makes 6 first-course servings

Number Of Ingredients 7

1 (3-lb) cantaloupe, halved lengthwise and seeded
1 1/2 teaspoons fresh lime juice
1 tablespoon extra-virgin olive oil
60 small fresh tarragon leaves
Coarse sea salt (lightly crushed if grains are large) to taste
6 thin lime wedges
a Y-shaped vegetable peeler

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.

Watermelon Carpaccio with Ricotta Salata image

Provided by Food Network Kitchen

Categories appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

Trim off the rind of a baby seedless watermelon, then slice as thin as possible. Arrange on a platter, overlapping slightly. Whisk 2 tablespoons each white wine vinegar and olive oil with 1/2 teaspoon honey and 1/2 minced red jalapeño; drizzle on the watermelon and sprinkle with flaky sea salt. Let sit 20 minutes. Top with shaved ricotta salata and fresh mint.