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Idaho® Potato Cup
Courtesy of Idaho Potato Commission
Servings: 3
Prep Time: 10 MIn. Cook Time: 8 Min. Chill Time: 3 Hrs. What you need:
(click + to add ingredients to your shopping list)
+ 1 Idaho® 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 |
