Ingredients Jump to Instructions ↓

  1. 2 bottles medium potato, peeled, and, soaked in cold water

  2. vegetable oil, for frying

  3. oil, safflower, for frying

  4. 1 pound raw seafood meat, shrimp, peeled

  5. scallops, meat

  6. 6 medium to large clam, in shell, well cleaned

  7. 2 large shallot, finely, chopped

  8. 2 bottles cloves garlic, minced

  9. 1 small chili, finely, chopped

  10. 1/3 cup lime juice

  11. 2 fresh plum tomato, peeled, and, diced, with juice

  12. 1/4 cup extra virgin olive oil

  13. 3 small good quality sardine, canned, and, packed in oil, preferably Millionaire

  14. 1/4 cup Nicoise olives, pitted

  15. 1 pinch sugar

  16. freshly cracked black pepper, to taste

  17. course salt, to taste

  18. 3 green onion, finely, sliced

  19. fresh parsley, chopped

  20. 1 hard boiled egg, finely, chopped, optional

  21. 1 ounce black caviar, preferably Sevruga

  22. sour cream

Instructions Jump to Ingredients ↑

  1. Slice potatoes with the waffle cutter attachment of mandolin.

  2. To achieve waffle pattern, turn potato on a 45-degree angle and make first slice Turn potato 90 degrees and slice again.

  3. Keep rotating back and forth 90 degrees at a time.

  4. Soak potato slices in cold water.

  5. Fry in oil at 350 degrees F. for 2 to 3 minutes or until golden and crisp.

  6. Drain on paper towels and keep at room temperature until ready to serve Preheat grill to medium high. Grill seafood as follows:

  7. Shrimp for 1 to 2 minutes until just pink and not cooked through.

  8. Scallops for 1 to 2 minutes until just opaque and golden.

  9. Clams in shells, until clams just open, save as much clam liqueur from shell as possible.

  10. Transfer seafood to a cutting board. Drain clam juice into a medium bowl.

  11. Chop seafood into small dice Combine with clam juice. In a separate bowl combine remaining ingredients, except garnish.

  12. Pour over seafood, toss well and refrigerate at least 2 hours or as much as overnight The Seviche will cure/cook the seafood.

  13. Drain liquid from seafood. Assemble by stacking one potato gaufrette, a spoonful of seafood seviche then a spoonful of sour cream.

  14. Repeat. Top with chopped egg and caviar.


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