Seafood Ceviche on Cucumber Round Topped with Green Caviar
- Level: Easy
- Yield: 18 to 24 appetizers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 56
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 4
- Cholesterol
- 13
- Sodium
- 287
- Total: 8 hr 20 min
- Prep: 20 min
- Inactive: 8 hr
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.