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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Scallop Seviche in Cucumber Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions