Skip to main content

Compressed Watermelon

Compressed Watermelon 1

Compressed watermelon gives the appearance of raw tuna, making it an excellent plant-based substitution.


3 lb. Watermelon, peeled & seeded, cut into saku blocks

3 T Mirin

3 T Spicy Honey

1 1/2 T Toasted sesame oil


Peel watermelon and reserve some of the peel for pickling.

Cut into saku-like rectangle cuts and place in cryo vac bags

Add all liquid ingredients to the bag and pull a 100% vacuum in chamber machine and let sit in the cooler for 24hrs minimum. If you don’t have a chamber, use a standard vacuum sealer just need to let it sit longer for the flavor compression.

Once compressed pat dry and reserve until needed for service.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.