Seafood Ceviche on Cucumber Round Topped with Green Caviar (Robert Irvine) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 18 |
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Recipe courtesy Robert Irvine with Brian O'Reilly, Harper Collins Publishers, 2006 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:
1. 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.)
2. 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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