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Watermelon Tartare [Vegan]

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This refreshing watermelon tartare is perfect for hot summer days, especially as a snack or party appetizer. The combination of flavors completely transforms the watermelon. The citrus juice combined with sesame seeds and soy sauce or tamari gives it a delicious umami flavor that's unforgettable.

Watermelon Tartare [Vegan]

Serves

4

Ingredients

  • 3 cups watermelon, cut into small cubes
  • 2 tablespoons orange juice
  • 2 tablespoons lime juice
  • 3 tablespoons reduced-sodium soy sauce or tamari
  • 1 serrano chili, seeded and finely chopped
  • 3/4 teaspoon freshly grated ginger
  • 1 teaspoon black or white sesame seeds
  • 2 teaspoons thinly sliced scallions

Preparation

  1. In a medium bowl, mix together the orange juice, lime juice, soy sauce or tamari, serrano chili, and ginger. Toss the watermelon and mix well.
  2. Let soak for 5-10 minutes. Sprinkle with sesame seeds and scallions.

Notes

Because the watermelon tends to drain a lot of water, it is likely that if you leave it resting for a long time, it will end up like some sort of watermelon soup. To prevent this, serve the watermelon tartare on corn tostadas and store the remainder in an airtight container after draining the excess liquid.

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AUTHOR & RECIPE DETAILS


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Mostly Mexican and sometimes international easy vegan dinners and desserts. My name is Azu. I am a Biomedical Engineer who likes to cook and bake. I cook, prepare, test and taste international recipes, and if I really like them I share them on my blog Sweet Cannela. I live in Mexico City, which has an altitude of 2,240 m (7,350 ft) above sea level, so I like to experiment with recipes for baking at high altitudes. Lately, I have been interested in making healthier recipes, using good quality ingredients and reducing the consumption of animal products. And although I don’t call myself a strict vegan, I'm making an attempt one recipe at a time. I invite you to see some of my recipes at Sweet Cannela.


 

 

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3 comments on “Watermelon Tartare [Vegan]”

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Sarah Kate Cronin
1 Years Ago

Lorraine Higgins


Reply
Alasdair Wilson
1 Years Ago

Mmm., lovely.


Reply
Karen
1 Years Ago

Look forward to bringing this to a party as an appetizer


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