Honeydew Aguachile from Pao by Paul Qui

serves four 
Ingredients
Honeydew Aguachile:
1/4 honeydew
1 avocado, sliced
1 lime, quartered
1 Serrano chili, seeded and sliced thin
1/4 bunch cilantro
1/4 green apple, sliced
Olive oil, for garnish 
Aguachile:
2 tomatillos
3 pcs Italian parsley
6 pcs cilantro
1/2 Green Thai chili
4 pcs shiso
1/4 garlic clove
2 slices shallot
1/2 lime, juiced
30 ml vegetable stock
Salt, to taste
Sugar, to taste
Method
For the honeydew: Cut the ends of the honeydew. Stand it upright and cut off the rind until all you have is the green flesh. Cut the honeydew in half. Remove the seeds. Store the honeydew in the freezer in a vacuum bag. Once the honeydew is frozen, let it thaw in the fridge. Repeat the freezing process one more time. Once thawed, take the honeydew out of the bag. Slice it like you would a piece of sashimi.
For the aguachile: Place all the ingredients in a container. Blend it by hand. Strain. Season with salt, sugar, and more lime juice, if needed.
To serve: Place the avocado in a bowl. Season with salt and lime juice. Place the honeydew on top of the avocado. Season with salt and lime juice. Top with Serrano chili, green apple, and cilantro. Add two cups of aguachile to the bowl. Drizzle with olive oil.
Pao by Paul Qui is located at 3201 Collins Avenue.