Scallop Seviche In Cucumber Cups

Recipe Ingredients

6 oz	170g	Sea scallops - cut into brunoise
1		Tomato - peeled and seeded,
		Cut into brunoise
1 teaspoon	5ml	Minced chives
1 tablespoon	15ml	Chopped cilantro leaves
1/2		Jalapeño - minced
1/4		Green pepper - cut into brunoise
1 tablespoon	15ml	Olive oil
5		Hot pepper sauce
1		Limes - juiced (1 to 2)
1 teaspoon	5ml	Kosher salt
		Freshly-ground black pepper - to taste
3		Cucumbers - sliced 1/2" thick
		= (30 slices total)
		Sour cream - as needed
2 teaspoons	10ml	Cilantro leaves

Recipe Instructions

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.

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.

This recipe yields 30 pieces.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C34) - from the TV FOOD NETWORK

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