The Culinary Institute of America
Arts:Food
Inspired by the flavors of South America, Chef Rebecca Peizer from The Culinary Institute of America shows us a beautiful Watermelon Consommé with Scallop Ceviche. Chef Rebecca makes a flavorful consommé by decanting pureed watermelon blended with Pernod and citrus juices. She serves the consommé with a watermelon and scallop ceviche.
Get the recipe and watch the video with closed captioning here!
Create your
podcast in
minutes
It is Free