The last time I went to a restaurant I tried something like this “Summery tartare” and I promised I was going to share the recipe with you!
I don’t know if the original recipe is really like the one I invented but the result was good, and I even created a second version.
For the first version I used pink grapefruit, and for the second one I used watermelon instead.
I also bought a new little “kitchen toy” to be able to create this dish!
A friend of mine, who is Pesto King and a chef, said that he used to press the ingredients inside the tube with his hands, so if you don’t find the second part I guess it will not be a problem – honestly it was inside my tool box and I found it handy.
Ok ready to go!
(One avocado makes 2 starters)
1 Spring Onion
1 big Tomato (or a few cherry tomatoes)
1 Pink Grapefruit or a slice of Watermelon
Cut the avocado and the tomato in small pieces; chop the spring onion and cut tiny chives rounded pieces; mix everything together.
Separate all the cut ingredients in two bowls.
Version 1: Add some pink grapefruit cut in small pieces and some of the grapefruit juice to the bowl.
Version 2: Add some small watermelon cubes and some watermelon juice to the other bowl.
Salt both bowls.
Put the mix inside a colander and pour the juice away.
Place your metal ring inside a plate and fill it with one of the two mixes and then press it with the plastic piece – or with your hands.
If the mix is giving away some more juice, hold the ring, tilt the plate a bit and let the juice strain away.
Decorate the plate and serve it cool.