Recipe courtesy of Robert Irvine

Seafood Ceviche on Cucumber Round Topped with Green Caviar

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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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Ingredients

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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