Potato Gaufrettes Stacked with Seafood and Black Olive Seviche

  • prep time1 min
  • total time 10 min
  • serves 12
Christine Cushing
Christine Cushing

Gorgeous potato wafers topped with scallops, shrimp and caviar.

0 Ratings
Directions for: Potato Gaufrettes Stacked with Seafood and Black Olive Seviche


Potato Gaufrettes Stacked with

2 bottle medium potato, peeled, and, soaked in cold water

1 lb(s) raw seafood meat, shrimp, peeled

6 medium to large clam, in shell, well cleaned

2 large shallot, finely, chopped

2 bottle cloves garlic, minced

1 small chili, finely, chopped

⅓ cup lime juice

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

¼ cup extra virgin olive oil

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

¼ cup Nicoise olives, pitted

1 pinch sugar


3 green onion, finely, sliced

1 hard boiled egg, finely, chopped, optional

1 oz black caviar, preferably Sevruga


Potato Gaufrettes Stacked with

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

3. Turn potato 90 degrees and slice again.

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

5. Soak potato slices in cold water.

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

7. Drain on paper towels and keep at room temperature until ready to serve


1. Preheat grill to medium high. Grill seafood as follows:

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

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

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

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

6. Chop seafood into small dice

7. Combine with clam juice. In a separate bowl combine remaining ingredients, except garnish.

8. Pour over seafood, toss well and refrigerate at least 2 hours or as much as overnight

9. The Seviche will cure/cook the seafood.

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

11. Repeat. Top with chopped egg and caviar.

See more: Shellfish, European, Party Favourites, Hot and Spicy, Winter, Potatoes, Fall, Dinner, New Year, Brunch, Grill, Summer, Main, Appetizer, Eggs/Dairy, Fry, French, Lunch



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