Seafood Ceviche on Cucumber Round Topped with Green Caviar

1/2 fresh jalapeno pepper, finely minced (use gloves when handling)
1/4 red onion, diced very small
3 limes, juiced
1 lemon, juiced
1 mango, peeled, seeded, and diced very small
1/2 papaya, peeled, seeded and diced very small
1 tablespoon freshly chopped cilantro leaves
1/8 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 pound fresh bay scallops
3 to 6 English cucumbers
1-ounce green caviar

In a large mixing bowl, mix the jalapeno with the onion, lime juice, lemon juice, mango, papaya, cilantro and extra-virgin olive oil. Season mixture with salt and pepper, then stir in the scallops immersing them completely in the marinade. Cover and refrigerate for at least 8 hours, preferably overnight. (The acids in the marinade will "cook" the scallops.)

Peel cucumbers and cut into 1/4-inch thick slices. Strain scallop mixture and spoon onto cucumber disks. Top with 1/8 teaspoon of caviar.