Seafood Ceviche on Cucumber Round Topped with Green Caviar

Recipe courtesy Robert Irvine with Brian O'Reilly, Harper Collins Publishers, 2006
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  • Level: Easy
  • Total: 8 hr 20 min
  • Prep: 20 min
  • Inactive: 8 hr
  • Yield: 18 to 24 appetizers
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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


  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.