This summer, I’ve been doing something completely outside my comfort zone —working at the Belvedere steakhouse in upstate New York. I knew I would be spending my summer upstate, and I like to keep busy so I decided to look for a summer job in a local kosher restaurant, something I had never done before. I heard about this newly built steakhouse, set up an interview, and the rest is history! I worked with the owner on curating the menu, plated all the dishes for the staff, and tweaked some of the dishes. Every week, I challenge myself to build a new appetizer around a single seasonal ingredient, finding multiple ways to showcase it on one plate. I call it Busy at the Belvedere, my pop-up menu for the season!
It’s been one of the most creatively rewarding experiences I’ve had in years.
Creating recipes for a restaurant is completely different than creating them for my blog or instagram. Every component has to be beautiful, delicious, practical to execute during service, and worthy of taking up real estate on the plate. I’ve learned to edit, rethink, and refine every idea until it earns its place.
The adrenaline of service is unlike anything I’ve experienced before. Once tickets start printing and the kitchen comes alive, there’s an energy that’s impossible to describe. I finally understand why chefs love working the line. It’s stressful, exhilarating, and incredibly addictive.
This week’s featured ingredient is watermelon.
Instead of treating watermelon as something sweet, I wanted to explore its versatility. The rind is transformed into crisp, tangy pickles, while the flesh is blended into a vibrant watermelon leche de tigre that brings freshness, acidity, and just enough sweetness to balance the rich tuna.
Working in a professional kitchen for the first time has challenged me creatively every single day. I’m already thinking about next week’s ingredient, and honestly…I may have to open my own restaurant one day. (Only half joking!).
Now, for the dish! Tiradito is a Peruvian-style raw fish dish similar to sashimi or crudo. Thin slices of raw fish are laid out and dressed with a flavorful sauce (often citrus-based) right before serving. Unlike ceviche, the fish is not usually marinated for a long time, so it stays more like fresh sashimi in texture.
Leche de Tigre (“tiger’s milk”) is the bright, spicy, citrusy marinade/sauce used in Peruvian ceviche. It’s traditionally made from lime juice, fish juices, aromatics (like onion, garlic, cilantro), chili, and seasonings. It’s acidic, savory, and slightly creamy/cloudy, and it can be served as a sauce over raw fish.
Alas, here’s the full recipe for my WATERMELON appetizer!
Tuna Tiradito with Pickled Watermelon Rind & Watermelon Leche de Tigre
Tuna Cure
2 parts kosher salt
1 part granulated sugar
1 center-cut tuna loin or toro
Combine the salt and sugar.
Coat the tuna evenly on all sides and refrigerate for 15-25 minutes, depending on thickness.
Rinse thoroughly under cold water, pat completely dry, wrap tightly, and chill before slicing paper-thin.
Pickled Watermelon Rind
Rind from 1 small watermelon, green skin removed and rind cut into thin strips (I like to leave a bit of the pink watermelon at the edge for prettier presentation)
1 cup water
1 cup rice vinegar
½ cup sugar
1 tablespoon kosher salt
Bring the water, rice vinegar, sugar, and salt to a boil, stirring until the sugar dissolves. Pour the hot brine over the watermelon rind. Cool completely, then refrigerate overnight before using.
Watermelon Leche de Tigre
2 cups seedless watermelon, cubed
1 stalk celery or a handful of cilantro stems
¼ cup fresh lime juice
1 tbsp fresh lemon juice
½-inch piece fresh ginger
1 small garlic clove
1/2 seeded jalapeño
kosher salt, to taste
1-2 tbsp honey, to taste
Blend everything until smooth. Strain through a fine-mesh sieve. Chill well.
To Plate:
cured tuna
pickled watermelon rind
small cubes of watermelon
sliced jalapeno
watermelon leche de tigre
lime zest
flaky salt
extra virgin olive oil
cilantro microgreens
Arrange five thin slices of cured tuna on the plate. Place pickled watermelon rind, jalapeno and cubed watermelon around it. Pour the watermelon leche de tigre onto the plate. Finish with flaky sea salt, olive oil, lime zest and microgreens.
