• On Oct, 11, 2024
•  ladyrecipes
•  Recipes

31 Cals 4 Protein 2 Carbs 1 Fats
YIELD:15 SERVINGS
COURSE:Appetizer
CUISINE:American
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!
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
Serving: 2cups, Calories: 31kcal, Carbohydrates: 2g, Protein: 4g, Fat: 1g, Cholesterol: 8mg, Sodium: 16mg, Sugar: 1gBlue Smart Points:1Green Smart Points:0Purple Smart Points:0Points +:1