Melon ceviche with rocoto pepper sorbet

Chef: Lisandro Grossi

Restaurant: Blue Marlin Ibiza Marina

Melon ceviche with rocoto pepper sorbet. Blue Marlin Ibiza Marina Restaurant

Recipe Details:


  • For the rocoto pepper sorbet: (1 kg)
  • Red peppers: 400 g
  • Rocoto chilli peppers: 65 g
  • Lemon juice: 500 ml
  • Syrup: 500 ml
  • For the nikkei tiger’s milk:
  • Rice vinegar: 50 ml
  • Sugar: 20 g
  • Ginger: 3 g
  • Soy sauce: 5 ml
  • Grapefruit juice: 50 ml
  • Lemon juice: 15 ml
  • Sesame oil: 3 ml
  • For the ceviche:
  • Cantaloupe melon: 100 g
  • Watermelon with seeds removed: 100 g
  • Cucumber: 50 g
  • Yellow cherry tomatoes: 50 g
  • For the crisp:
  • Chia seeds: 60 g
  • 1 tablespoon of water


Make a syrup with equal quantities of sugar and water, and heat until a thick consistency is obtained. Put aside. Wash the peppers and the chillis and remove the seeds. Cut the peppers into small pieces and place in a food processor or thermomix with the rest of the ingredients until a smooth, even texture is obtained. Place in the freezer. Once the mixture has frozen, churn it. Repeat the step above (this prevents crystals forming and ensures a good texture). Place the mixture back in the freezer. Soak 4 tablespoons of chia seeds in water for a few hours. Spread over a tray covered with paper, and make circles with the hydrated chia. Place in a dehydrator or in the oven at 70º until the chia is crispy (2 or 3 hours). Reduce the vinegar by half. Allow to cool. Add the rest of the ingredients and put aside. Cut the fruit and vegetables into 2 cm2 cubes, and place them in a medium-sized bowl. Add the tiger’s milk and stir well. Serve on a soup dish with a sorbet quenelle, and finish with the chia crisp and flowers.