Idaho® Potato Cup

Ingredients:

  • 4 cleaned squid tubes cut into 1/4 inch rings
  • 3/4 lb bay scallops
  • 3/4 lb fresh rock shrimp
  • 1/2 red and green bell peppers, peeled and minced
  • 1 fresh chopped shallot
  • Juice of 3 limes
  • 3 tablespoons extra virgin olive oil
  • Juice of 2 oranges

Directions:

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 grape seed oil until golden brown. Fill with Ceviche and garnish.
Ceviche
  1. Combine all ingredients, season with salt and pepper and let marinate for 3 hours. Fill cups with 2 tablespoons filling and drizzle with some of the "Liquor' marinade. Garnish with micro greens and cucumber flower.
Print Recipe

Share this Recipe

You Might Also Like

Herbed Idaho® Potato Parfaits

Herbed Idaho® Potato Parfaits

Seared Scallops in Idaho® Potato Crust with Ginger-Citrus Beurre Blanc

Seared Scallops in Idaho® Potato Crust with Ginger-Citrus Beurre Blanc

Smokey Onion Idaho® Potato Waffles

Smokey Onion Idaho® Potato Waffles

Ask Spuddy Image