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.
Recipe yields 45 servings
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.
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.
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.
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.