Heart Healthy Cucumber Cups Recipe

                   
This light, colorful cucumber appetizer recipe is sure to get the party started. Peel cucumbers and use a melon ball to make room for a spicy, citrus-kissed seafood filling that’s as healthy as it is tasty.
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Ingredients
Recipe yields 45 servings
1/2 lb fresh tilapia fillet, finely diced
1/2 lb medium shrimp, peeled, deveined and finely diced
1 medium tomato, seeded and finely diced
1/2 red onion, minced
2 Tbsp chopped fresh cilantro, plus additional for garnish
2 jalapeño peppers, seeded and minced
1/2 yellow bell pepper, finely diced
1 Tbsp olive oil
1/8 tsp Tabasco® sauce, or to taste
1/4 cup fresh lime juice (from 2 limes)
1/8 tsp salt
Black pepper to taste
3 large cucumbers, sliced (about 45 slices)
2 Tbsp sour cream
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Helpful how to videos
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Directions
Step 1

Coat a skillet with nonstick cooking spray and heat over medium heat. Cook the fish and shrimp for 1 to 2 minutes, stirring constantly. Remove from heat and let cool.

Step 2

In a medium bowl, combine the fish, shrimp, tomato, onion, chopped cilantro, jalapeño, bell pepper, oil and Tabasco. Add the lime juice and toss to coat the fish and shrimp. Season with salt and pepper. Cover and marinate in the refrigerator for at least 1 hour, stirring occasionally.

Step 3

Trim the cucumber slices with a round cutter to remove the peel. With a melon baller, scoop out a shallow pocket in the middle of the cucumber slices—do not cut all the way through the slice.

Step 4

Just before serving, fill the cucumber cups with the shrimp mixture. Garnish each cucumber cup with a small dot of sour cream and cilantro, if desired.

Time: 45 minutes
Servings: 45
Calories: 17
Make this for: Gluten Free
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
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Nutrition facts
Serving Size: 1 cucumber cup
Per serving:
calories:17
total fat:0g
sat fat:0g
cholesterol:10mg
sodium:11mg
total carb:2g
fibers:0g
proteins:2g

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Heart Healthy Cucumber Cups Recipe

Ingredients
Recipe yields 45 servings
1/2 lb fresh tilapia fillet, finely diced
1/2 lb medium shrimp, peeled, deveined and finely diced
1 medium tomato, seeded and finely diced
1/2 red onion, minced
2 Tbsp chopped fresh cilantro, plus additional for garnish
2 jalapeño peppers, seeded and minced
1/2 yellow bell pepper, finely diced
1 Tbsp olive oil
1/8 tsp Tabasco® sauce, or to taste
1/4 cup fresh lime juice (from 2 limes)
1/8 tsp salt
Black pepper to taste
3 large cucumbers, sliced (about 45 slices)
2 Tbsp sour cream
Directions
Step 1

Coat a skillet with nonstick cooking spray and heat over medium heat. Cook the fish and shrimp for 1 to 2 minutes, stirring constantly. Remove from heat and let cool.

Step 2

In a medium bowl, combine the fish, shrimp, tomato, onion, chopped cilantro, jalapeño, bell pepper, oil and Tabasco. Add the lime juice and toss to coat the fish and shrimp. Season with salt and pepper. Cover and marinate in the refrigerator for at least 1 hour, stirring occasionally.

Step 3

Trim the cucumber slices with a round cutter to remove the peel. With a melon baller, scoop out a shallow pocket in the middle of the cucumber slices—do not cut all the way through the slice.

Step 4

Just before serving, fill the cucumber cups with the shrimp mixture. Garnish each cucumber cup with a small dot of sour cream and cilantro, if desired.

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