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Watermelon tartare on an avocado cucumber base, on a white plate drizzled with sriracha.
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Watermelon Tartare

This watermelon tartare is a fun and fancy plant-based recipe that is perfect for a special evening!
Course Appetizer
Cuisine American
Keyword vegan tartare, watermelon tartare
Prep Time 25 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 35 minutes
Servings 4 servings
Calories 284kcal
Author Snacking in Sneakers

Ingredients

For the sauce:

  • 3 green onions, chopped
  • 2 tbsp soy sauce
  • 1 ½ tbsp sesame seeds
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • ½ tbsp minced fresh ginger
  • ½ tbsp minced garlic
  • 1 tsp sriracha (optional; vegan-friendly brand if desired; additional for drizzling if desired)
  • tsp salt

Additional ingredients:

  • ½ tbsp sesame oil
  • 3 cups finely chopped watermelon
  • 2 avocados, finely chopped
  • 1 jalapeno, minced
  • 1 cup cucumber, finely chopped
  • 1 lime, juiced
  • tsp salt

Instructions

  • In a medium mixing bowl, combine all the ingredients for the sauce: green onions, soy sauce, sesame seeds, sesame oil, rice vinegar, ginger, garlic, sriracha, and salt. Set aside for now.
  • In a large skillet, heat the ½ tablespoon of sesame oil over medium heat. Add the chopped watermelon and cook for 6 to 9 minutes, stirring occasionally, until most of the excess liquid in the pan has evaporated and the watermelon has deepened in hue slightly. Let cool for a few minutes.
  • Remove the watermelon from the pan and toss in the mixing bowl with the sauce. Pour the mixture into a flat glass container or food-safe ziptop bag, and place in the refrigerator to marinate for about an hour.
  • Meanwhile, in a mixing bowl, prepare the base of the tartare by combining the avocado, jalapeno, cucumber, lime, and salt. Keep chilled until ready to use.
  • When the watermelon is done marinating, prepare the tartare stacks by using a round food mold (or a biscuit cutter). First place in the cucumber avocado base until halfway full. Then use a slotted spoon to remove the watermelon from the sauce mixture, and place it on top of the cucumber avocado mixture. Press down slightly with the top of the food mold or the back of a spoon, then remove the mold. Repeat for each stack.
  • Enjoy! Feel free to add an additional drizzle of sriracha on the plate if desired.

Notes

  • You can halve the recipe if you only want to make two servings.
  • You can speed up the watermelon cooling process by placing the mixture in the freezer for about 30 minutes instead of in the fridge for an hour.
  • If there’s excess liquid on the plate from the sauce when preparing the stacks, just use a paper towel to soak it up and wipe the plate clean.
  • Leftovers can be stored in the fridge for up to 3 days for best quality. Note that the avocado may brown due to oxidation over time.
  • This recipe will make 4 to 5 stacks, depending on the size of your mold and how full you pack them. The nutrition analysis below is based on 4 stacks, but if you make more they will have fewer calories per serving.
  • The nutrition facts below assume all the sauce is used, however, there will be quite a bit of sauce remaining after soaking the watermelon. We can assume the calorie and sodium count is likely lower than displayed below, due to this fact.
 
Nutrition analysis (approximate per serving): 284 calories, 22.5 g fat, 3.5 g saturated fat, 12.5 g monounsaturated fat, 5 g polyunsaturated fats, 630 mg sodium, 22 g carbohydrate, 8.5 g fiber, 9.5 g sugar, 4.5 g protein, Vitamin D: 0%, Calcium: 3%, Iron: 8%, Potassium: 16%, Vitamin C: 43%, Magnesium: 16%

Nutrition

Calories: 284kcal