CEVICHE IN CUCUMBER CUPS

CEVICHE IN CUCUMBER CUPS image

Yield Makes 12 - 16 appetizers

Number Of Ingredients 9

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

Steps:

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.