Scallop Seviche in Cucumber Cups

  • Yield : 30 pieces
  • Prep Time : 20m
  • Ready In : 21m
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  • 6 ounces sea scallops, cut into brunoise
  • 1 tomato, peeled and seeded, cut into brunoise
  • 1 teaspoon minced chives
  • 1 tablespoon chopped cilantro leaves
  • 1/2 jalapeno, minced
  • 1/4 green pepper, cut into brunoise
  • 1 tablespoon olive oil
  • 5 drops hot pepper sauce
  • 1 to 2 limes, juiced
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 3 cucumbers sliced 1/2-inch thick (30 slices total)
  • Sour cream, as needed
  • 2 teaspoons cilantro leaves


Step 1

Combine the scallops, tomatoes, herbs, peppers, olive oil, and hot sauce. Add enough lime juice to cover the scallops. Season with salt and pepper, to taste. Marinate, covered, in the refrigerator at least 1 hour and up to 8 hours, stirring occasionally.

Step 2

Trim the cucumber slices with a round, fluted cutter to remove the rind. Scoop a pocket out of the middle of the cucumber slices. Do not cut all the way through the slice. Fill the cucumber cups with the seviche. Garnish each seviche cup with a small dot of sour cream and a cilantro leaf.

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