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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!

Ceviche Cucumber Cups

5 from 1 vote
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: 15 servings
Course: Appetizer
Cuisine: American

Ingredients

  • 8 oz fresh raw fish fillet such as striped bass (finely diced)
  • 1 medium seeded tomato (finely diced)
  • 1 tbsp chopped cilantro
  • 1 tbsp minced red onion
  • 1/2 jalapeño (minced)
  • 1/4 yellow bell pepper (finely diced)
  • 1/2  tbsp olive oil
  • 3 drops tabasco sauce
  • 3 tbsp fresh lime ((1 or 2 limes))
  • Kosher salt and freshly ground black pepper (as needed)
  • 2 large 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.

Notes

Adapted from The Culinary Institute of America's Entertaining Cookbook

Nutrition

Serving: 2cups, Calories: 31kcal, Carbohydrates: 2g, Protein: 4g, Fat: 1g, Cholesterol: 8mg, Sodium: 16mg, Sugar: 1g
- WW Points: 0