1 IdahoŽ potato 4 cleaned squid tubes cut into 1/4 in. rings 3/4 lb. fresh Rock shrimp 3/4 lb. bay scallops 1/2 red and green bell peppers, peeled and minced 1 fresh chopped shallot juice of 3 limes 3 Tbsp. extra virgin olive oil juice of 2 oranges grapeseed oil
What to do:
Potato Cup: 1. Cut the potato into 3 discs and using a cup cutter, cut the cups out of each slice. 2. Gently sauté in grapeseed oil until golden brown. Fill with Ceviche and garnish.
Ceviche: 1. Combine all ingredients, season with salt and pepper and let marinate for 3 hrs. Fill cups with 2 Tbsp. filling and drizzle with some of the "Liquor" marinade. Garnish with micro greens and cucumber flower.
* Recipe courtesy of Johnny's Bistro, 2002 Media Tour