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Summer Melon Soup with Coconut, Petrale Sole Ceviche & Basil-Lime Oil Garnish

Rick Moonen, restaurant rm, New York and Las Vegas

Makes approximately 2 quarts


2 large Summer Melons (Galia, Cavaillon, Crenshaw and Crane are best), peeled, seeded, large dice

1 can (13 oz) Coconut Milk, unsweetened

2 Limes, zest & juice

Sea Salt & White Pepper to taste

6-12 ounces Sparkling Water            


Puree the melon, coconut milk, lime juice and lime zest together in a hi-speed blender. Place in an ice bath to cool completely. Taste and season with sea salt and white pepper. The puree should be somewhat thick. Just before serving, thin soup with 6-12 oz. cold sparkling water. Do not forget to re-season the soup.




Petrale Sole Ceviche:  dice fish into small 3/4" cubes then cover with lime juice and 1 Tbsp finely chopped mint for 30 minutes until opaque. Alternately, use picked jumbo lump crab meat tossed with extra virgin olive oil, lime oil & finely chopped chives. Use approximately 2 oz per person.

Small diced salted cucumber. Use approximately 2 oz per person.

Basil oil and lime oil (70:30 Mix)

Chive blossom


Place a tablespoon each of sole or crab salad (drained) and salted cucumber in a bowl, then ladle the soup over it. Drizzle with oil and sprinkle on chive blossoms.

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