from 1 vote
Ceviche Cucumber Cups
These Ceviche Cucumber Cups are made with fresh raw fish (shellfish), lime juice, onions and cilantro, making it gluten-free, paleo friendly and low-carb!
fresh raw fish fillet such as striped bass
medium seeded tomato
minced red onion
yellow bell pepper
drops tabasco sauce
((1 or 2 limes))
Kosher salt and freshly ground black pepper
(thirty 1/2-inch-thick slices)
fresh cilantro for garnish
In a medium bowl, combine the sea bass, tomato, onion, chopped cilantro, jalapeño, bell
pepper, oil, and Tabasco.
Add the lime juice and toss to coat the fish.
Season with salt and pepper.
Cover and marinate in the refrigerator at least 1 hour depending on the size of the fish cubes, stirring occasionally.
Look at the fish and you can see the flesh changing over time in the marinade, you are looking for a solid appearance in the flesh vs. an opaqueness all the way through the center of the fish.
Trim the cucumber slices with a round cutter to remove the rind.
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.
Just before serving, fill the cucumber cups with the ceviche.
Garnish each ceviche cup with a small dot of sour cream and a cilantro leaf, if desired.
Adapted from The Culinary Institute of America's Entertaining Cookbook
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Printed from Skinnytaste: https://www.skinnytaste.com/ceviche-in-cucumber-cups-and-my-tour-of/