How To Make Ceviche Cucumber Cups
Serve an easy yet impressive appetizer with these cucumber cups. They’re topped with fish marinated with lime juice, tomato, cilantro, and bell peppers.
Serves:
Ingredients
- 8ozfresh raw fish fillet,such as striped bass, finely diced
- 1medium tomato,seeded, finely diced
- 1tbspcilantro,chopped, plus more for garnish
- 1tbspred onion,minced
- ½jalapeno,minced
- ¼yellow bell pepper,finely diced
- ½tbspolive oil
- 3dropstabasco sauce
- 3tbspfresh lime,(1 or 2 limes)
- kosher salt and freshly ground black pepper,as needed
- 2large cucumbers,thirty ½-inch thick slices
Instructions
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In a medium bowl, combine the sea bass, tomato, onion, chopped cilantro, jalapeño, bell pepper, oil, and Tabasco.
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Add the lime juice and toss to coat the fish. Season with salt and pepper.
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Cover and marinate in the refrigerator for at least 1 hour depending on the size of the fish cubes, stirring occasionally. The fish should have a solid appearance in the flesh and an opaqueness all the way through the center of the fish.
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Trim the cucumber slices with a round cutter to remove the rind.
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With a melon baller scoop out a shallow pocket in the middle of the cucumber slices—do not cut all the way through the slice.
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Just before serving, fill the cucumber cups with the ceviche.
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Garnish each ceviche cup with a small dot of sour cream and a cilantro leaf, if desired.
Nutrition
- Calories: 28.62kcal
- Fat: 0.79g
- Saturated Fat: 0.17g
- Monounsaturated Fat: 0.41g
- Polyunsaturated Fat: 0.13g
- Carbohydrates: 2.50g
- Fiber: 0.49g
- Sugar: 0.98g
- Protein: 3.45g
- Cholesterol: 7.56mg
- Sodium: 165.64mg
- Calcium: 11.32mg
- Potassium: 138.88mg
- Iron: 0.28mg
- Vitamin A: 6.36µg
- Vitamin C: 9.37mg
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