Scallop Seviche in Cucumber Cups Recipe

Name: Scallop Seviche in Cucumber Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Combine the scallops, tomatoes, herbs, peppers, olive oil, and hot sauce.
2
Add enough lime juice to cover the scallops.
3
Season with salt and pepper, to taste.
4
Marinate, covered, in the refrigerator at least 1 hour and up to 8 hours, stirring occasionally.
5
Trim the cucumber slices with a round, fluted cutter to remove the rind.
6
Scoop a pocket out of the middle of the cucumber slices.
7
Do not cut all the way through the slice.
8
Fill the cucumber cups with the seviche.
9
Garnish each seviche cup with a small dot of sour cream and a cilantro leaf.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 ounces sea scallops, cut into brunoise, 1 tomato, peeled and seeded, cut into brunoise, 1 teaspoon minced chives, 1 tablespoon chopped cilantro leaves, and more.

Yes, Scallop Seviche in Cucumber Cups falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallop Seviche in Cucumber Cups

How did you like this recipe?

Frequently Asked Questions