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
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.
Photo: Seafood Ceviche on Cucumber Round Topped with Green Caviar Recipe
















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By dcoiscou_11724910
miami gardens, FL
on March 10, 2009
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EXCELLENT BALANCE OF FLAVORS
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