Portuguese Seviche Cucumber Cups

1. 1

   Pre-heat oven to 350 degrees

2. 2

   Rinse fish and pat dry with a paper towel. Brush a sheet of aluminum foil, large enough to envelope the cod, with a thin coating of olive oil.

3. 3

   Place the cod crosswise on the foil, bring up the short ends so they meet, and fold several times to seal. Fold the remaining ends twice to seal into a packet.

4. 4

   Place in preheated oven and bake, until done, about 20 minutes, (more or less, depending on thickness). You can carefully unwrap to check for doneness. Fish should be opaque and flake slightly when pierced with a fork. Remove from oven, open package, and allow to cool

5. 5

   Dice the bell pepper fine, and mince the hot pepper if using.

6. 6

   In a medium bowl, combine minced garlic and lime juice. Add the Aleppo pepper and whisk to combine.

7. 7

   Add the olive oil in a thin stream, whisking until emuslified. Stir in minced bell and fresh hot peppers. Taste for seasoning, adjust, adding more lime or olive oil as necessary, and add salt and freshly-ground pepper. The marinade should be sharp with salt, lime and garlic.

8. 8

   With fingers, gently flake the cooked, cooled fish. Stir fish into marinade. Refrigerate for an hour or more to combine flavors.

9. 9

   Remove fish mixture from refrigerator. Stir in minced cilantro. Drain mixture in a mesh strainer.

10. 10

    While fish is draining, cut cucumbers into 1 inch slices crosswise. There will be 4 to 5 slices per cucumber. With a small melon baller, carefully scoop out flesh from one end of each thick cucumber slice to create a hollow for the fish.

11. 11

    With the tip of a small spoon, or a 1/2 teaspoon measure, spoon some of the marinated fish into each cucumber cup. Arrange cups on a serving platter, and whisk out to the assembled, expectant guests.

No additional tips available.