Seafood Ceviche on Cucumber Round Topped with Green Caviar

Recipe courtesy Robert Irvine with Brian O'Reilly, Harper Collins Publishers, 2006

TOTAL TIME: 8 hr 20 min
Prep: 20 min
Inactive Prep: 8 hr
Cook: --
 
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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Simply Laura

Get Cooking Channel on your TV.