Best Seafood Ceviche On Cucumber Round Topped With Green Caviar Recipes

Wagyu Tartar with Spicy Mayo, Caviar and Garnishes image

Provided by Masaharu Morimoto

Time 35m

Number Of Ingredients 14

2 ounces Wagyu beef tenderloin, finely chopped
3 cherry tomatoes cut in fourths
1 jalapeno sliced thin, no seeds
1 small red onion, shaved julienne
1 mango, small dice
1 Asian pear, small dice
1/2 ounce caviar
1/2 ounce Mascarpone Cheese
Micro cilantro to garnish
1 cup mayo
2 tablespoons chili paste (Tobanjan)
1 tablespoon sesame oil
1 tablespoon lime juice
Sugarcane slice into 1 inch thin "paddles"

Steps:

Combine ingredients for the spicy mayo.
For the beef, chop the tenderloin as fine as possible, season with salt and pepper, add 1 tablespoon spicy mayo to taste. Mold this mixture onto a serving plate and garnish with tomatoes, a few slices of jalapeno, shaved red onion, mango, and pear, a small quenelle of caviar and mascarpone, and micro cilantro. Use the sugarcane "paddles" as a scoop.

Oysters on the Half Shell with Green Tobiko Caviar and Yuzu Granitee image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 8h30m

Yield 6 to 8 servings

Number Of Ingredients 10

1 fresh lemon, zested and juiced
1 fresh lime, zested and juiced
2 tablespoons sake
1/2 cup water
1/3 cup sugar
1/2 cup yuzu juice
1/4 cup light corn syrup
6 dozen raw oysters on the half shell
3 tablespoons prepared wasabi
3 tablespoons tobiko caviar (flying fish roe)

Steps:

In a small saucepan, heat the lemon zest and lime zest with the sake over medium-high heat until the sake is evaporated. Set aside to cool.
In a separate saucepan, mix water, sugar, yuzu juice, lemon juice, lime juice, and corn syrup and bring to a boil over medium-high heat. Reduce heat to low and simmer without stirring until all the sugar has dissolved, about 3 to 5 minutes. Remove pot from heat and let syrup cool completely. Add the lemon and lime zest, then pour into a shallow baking dish or plastic container and place in the freezer. (The 6 cup capacity shallow plastic containers with a lid that measure 6 inches by 10 inches by 2 inches deep, and which you can get in grocery stores would be ideal for the purpose.)
Check after about 2 hours and stir the mixture. After about 4 hours, the mixture will have begun to set up, and you can score the surface by turning a spoon backwards and using the tip to scrape the frozen syrup into "ice curls." Repeat this scraping process periodically, every 2 hours or so, until all of the syrup is scraped into the consistency of water ice. Serve after 8 hours.
Arrange the oysters on a bed of ice. Top each oyster with 1/8 teaspoon of wasabi and 1/8 teaspoon caviar. Serve with yuzu granitee.

Tuna Tartare in a Cucumber Boat topped with Caviar image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 1h20m

Yield 6 servings

Number Of Ingredients 11

6 ounces sushi tuna
1 teaspoon chopped chives
1/2 teaspoon chopped capers
1 teaspoon chopped shallots
1 lemon, juiced
1-ounce extra-virgin olive oil
Salt
Freshly ground black pepper
3 to 6 cucumbers (to make 6 cucumber "boats")
1-ounce American farmed black caviar
6 parsley sprigs

Steps:

With a heavy sharp knife, chop tuna into very small slices. In a mixing bowl, combine tuna, chives, capers, shallots, lemon juice, oil, salt and freshly ground pepper and chill for 1 hour. While tuna is chilling, prepare cucumber boats. Peel cucumber and cut into 2-inch long cylinders. With a teaspoon, scoop out the seeds from inside the cucumber disk without touching the very bottom of the cucumber. (In other words, leave a "bottom" in the hollowed-out center of the cucumber.) Season cucumber with salt and pepper. Fill with 1-ounce of tuna tartare. Top with 1/8 teaspoon of caviar. Finish with a sprig of parsley.