Recipe courtesy Robert Irvine with Brian O'Reilly, Harper Collins Publishers, 2006
Recipe courtesy of Robert Irvine
Seafood Ceviche on Cucumber Round Topped with Green Caviar
Total:
8 hr 20 min
Active:
20 min
Yield:
18 to 24 appetizers
Level:
Easy
Total:
8 hr 20 min
Active:
20 min
Yield:
18 to 24 appetizers
Level:
Easy

Ingredients

  • 1/2 fresh jalapeno pepper, finely minced (use gloves when handling)
  • 1/4 red onion, diced very small
  • 3 limes, juiced
  • 1 lemon, juiced
  • 1 mango, peeled, seeded, and diced very small
  • 1/2 papaya, peeled, seeded and diced very small
  • 1 tablespoon freshly chopped cilantro leaves
  • 1/8 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 pound fresh bay scallops
  • 3 to 6 English cucumbers
  • 1-ounce green caviar

Directions

In a large mixing bowl, mix the jalapeno with the onion, lime juice, lemon juice, mango, papaya, cilantro and extra-virgin olive oil. Season mixture with salt and pepper, then stir in the scallops immersing them completely in the marinade. Cover and refrigerate for at least 8 hours, preferably overnight. (The acids in the marinade will "cook" the scallops.) 

Peel cucumbers and cut into 1/4-inch thick slices. Strain scallop mixture and spoon onto cucumber disks. Top with 1/8 teaspoon of caviar.

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