Chayote “Shushu” with Swordfish and Melon

For the Chayote “Shushu” with Swordfish and Melon, cut the chayote in half and slice paper-thin with a vegetable slicer. Make a marinade of olive oil, salt, orange juice and lime juice, lightly drag chayote through marinade and drape on plates.

Using a Parisienne cutter, cut out the melon pulp into balls and place on plates. Place the swordfish on top, drizzle with olive oil and marinade and finish with fleur de sel, capers, pink pepper and chervil.

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