Idaho® Potato Cup


  • 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


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.
  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