Seafood Ceviche on Cucumber Round Topped with Green Caviar

Ingredients

• 1 pound bay scallops fresh
• 1 ounce caviar green
• 1 tablespoon freshly cilantro leaves chopped
• 3  to 6 cucumbers english
• 0.5  jalapeno fresh finely minced (use gloves when handling)
• 1  juice of lemon juiced
• 3  juice of lime juiced
• 1 small mangos diced peeled seeded
• 0.1 cup olive oil extra-virgin
• 0.5  papaya diced peeled seeded
• 0.3  onion diced red
• 18 servings salt and pepper black freshly ground

Equipment

• mixing bowl

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.