Ceviche In Cucumber Cups Recipe

Ingredients

1/2 pound tilapia or other mild fish

Juice of 4 limes

1/8 tsp salt

1 pinch red pepper flakes or 1 dash hot pepper sauce

1/4 cup chopped cilantro

Salt & pepper

2 cucumbers

1 just-ripe avocado

1 tablespoon minced cilantro

Preparation

Ceviche: Rinse fish in cold water, then pat dry. Chop finely, and combine in bowl with lime juice, salt, and pepper flakes or hot sauce. Mix well and move to fridge–allow to sit for 15 minutes. Add cilantro. Add salt and pepper to taste.

Cucumber cups: Peel cucumbers and score lengthwise with the tines of a fork. Chop off and discard the ends. Slice cucumbers into 3/4" to 1" rounds. Use a small spoon or melon baller to scoop out most of the seeds, leaving a 1/4" layer intact at the bottom of each cup.

Presentation: Cut avocado in half and remove pit. Slice crosswise.

Leaving most of the liquid in the bowl, scoop 1 tablespoon ceviche into each cucumber cup. Garnish each filled cup with a slice of avocado and pinch of minced cilantro.