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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:
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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:
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
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