Makes 4 Servings
1 teaspoon fresh mint, chiffonade
1/4 red onion, sliced paper thin
2 tablespoons extra virgin olive oilf
Freshly ground black pepper
1 ounce bottarga, sliced paper thin lengthwise
Toss watermelon cubes with red onion, lemon juice, extra virgin olive oil, mint, and pepper. Place in the center of a plate or bowl.
Shave bottarga over like a teepee and serve.