As a pioneer of avant-garde cuisine and inspiration for countless chefs around the world, Albert Adrià shares one of his healthiest and most signature summer recipes with us.
03
Melon and pink grapefruit ceviche
Ingredients:
Cantaloupe melon balls
· 1 ripe cantaloupe melon
· A 2.5cm ball remover
· Fried canta chulpe
· Soft olive oil 0.4o
· 50g of canta chulpe
· Orange tiger milk
· 20g ginger
· 20g red onion
· 10g fresh coriander
· 20g celery stick
· 200g lime juice
· 200g grapefruit juice
· 20g yellow chili paste
· 10g fine salt
Other
· Coriander leaves
· Extra virgin olive oil
· 12 grapefruit segments
Elaboration:
1. Peel the melon with a knife and cut in half.
2. Deseed and, with the help of a 2.5 cm diameter ball extractor, remove 32 balls.
3. Reserve the cuttings for another preparation and store the balls in an airtight container in the refrigerator.
Orange tiger milk
1. Pour all the ingredients in a blender and mix. Reserve in the fridge for 1h.
2. Strain, add salt and reserve in the fridge.
Fried canta chulpe
1. Heat the sunflower oil in a saucepan.
2. Add the canta chulpe, stir and cover.
3. Lower the heat and stir to prevent it from burning.
4. Once the canta chulpe is soufleed, remove quickly from the saucepan and place on a tray to cool.
5. Hot salt.
6. Store in an airtight container
