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Cucumber piel de sapo melon carpaccio

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Ingredients for 2 servings:

  • ½ cucumber(s)
  • ¼ melon(s) (Piel de Sapo), approx
  • 2 tbsp vinegar
  • 2 tbsp oil
  • e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Wash the cucumber and slice thinly. Halve the melon, remove the seeds, and scoop out as much flesh as needed. Finely chop the flesh into appropriately sized pieces. Arrange the cucumber and melon in a fan-like pattern on a plate or platter, alternating them with the vinegar and oil, and season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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