Ceviche in Cucumber Cups


We love this recipe because it is easy and elegant and fresh low carb nutrition does not get better then this! Eat 5 pieces and get a whopping 20 grams of heart healthy protein for only 155 calories! Enjoy in confidence!


8 oz fresh raw fish fillet such as striped bass, finely diced
1 medium seeded tomato, finely diced
1 tbsp chopped cilantro
1 tbsp minced red onion
1/2 jalapeño, minced
1/4 yellow bell pepper, finely diced
1/2 tbsp olive oil
3 drops tabasco sauce
3 tbsp fresh lime, (1 or 2 limes)
Kosher salt and freshly ground black pepper, as needed
2 large cucumbers (thirty 1/2-inch-thick slices)
fresh cilantro for garnish


*In a medium bowl, combine the sea bass, tomato, onion, chopped cilantro, jalapeño, bell
pepper, oil, and Tabasco.
*Add the lime juice and toss to coat the fish. Season with salt and pepper. Cover and marinate in the refrigerator at least 1 hour depending on the size of the fish cubes, stirring occasionally. Look at the fish and you can see the flesh changing over
time in the marinade, you are looking for a solid appearance in the
flesh vs. an opaqueness all the way through the center of the fish.
*Trim the cucumber slices with a round cutter to remove the rind. With a melon baller scoop
out a shallow pocket in the middle of the cucumber slices—do not cut all the way through the
*Just before serving, fill the cucumber cups with the ceviche. Garnish each ceviche cup with a
small dot of sour cream and a cilantro leaf, if desired.


Servings: 15, Size: 2 cups
Calories: 31
Protein: 4 grams
Carb: 2 grams
Fat: 1 grams