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Idaho® Potato Cup
Courtesy of Idaho Potato Commission
Prep Time: 10 MIn.
Cook Time: 8 Min.
Chill Time: 3 Hrs.
What you need:
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+ 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:
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.
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