Recipe courtesy Robert Irvine with Brian O'Reilly, Harper Collins Publishers, 2006
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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.

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