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

Ingredients

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.

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Kentucky Red Beans and Rice Topped with Crispy Country Ham

Recipe courtesy of Damaris Phillips

Tuna Tartare in a Cucumber Boat topped with Caviar

Recipe courtesy of Brian O'Reilly|Robert Irvine

Tuna Tartare in a Cucumber Boat topped with Caviar

Recipe courtesy of Robert Irvine

Ceviche, a Cold Seafood Soup

Recipe courtesy of Food Network

Yellowtail Ceviche

Recipe courtesy of Michael Symon

Halibut Ceviche

Recipe courtesy of Robert Irvine

Online Round 2 Recipe - Ceviche

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword