Seafood Ceviche on Cucumber Round Topped with Green Caviar

• 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

1. In a large mixing bowl, mix the jalapeno with the onion, lime juice, lemon juice, mango, papaya, cilantro and extra-virgin olive oil.
2. Season mixture with salt and pepper, then stir in the scallops immersing them completely in the marinade.
3. Cover and refrigerate for at least 8 hours, preferably overnight.
4. (The acids in the marinade will "cook" the scallops.)
5. Peel cucumbers and cut into 1/4-inch thick slices.
6. Strain scallop mixture and spoon onto cucumber disks.
7. Top with 1/8 teaspoon of caviar.

jalapeno pepper, red onion, lemon, mango, papaya, cilantro, extravirgin olive oil, salt, bay scallops, cucumbers

Taken from www.foodnetwork.com/recipes/robert-irvine/seafood-ceviche-on-cucumber-round-topped-with-green-caviar-recipe.html (may not work)