Description
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!
Yield: 15servings | Serving Size: 2cups
Ingredients
8ozfresh raw fish fillet such as striped bass, finely diced
1medium seeded tomato, finely diced
1tbspchopped cilantro
1tbspminced red onion
1/2jalapeño, minced
1/4yellow bell pepper, finely diced
1/2 tbspolive oil
3drops tabasco sauce
3tbspfresh lime, (1 or 2 limes)
Kosher salt and freshly ground black pepper, as needed
2large cucumbers, thirty 1/2-inch-thick slices
fresh cilantro for garnish
Instructions
- 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.
Last Step:
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Notes
Nutrition
Serving: 2cups, Calories: 31kcal, Carbohydrates: 2g, Protein: 4g, Fat: 1g, Cholesterol: 8mg, Sodium: 16mg, Sugar: 1g
