Recipe courtesy of Garde Manger
Total:
21 min
Active:
20 min
Yield:
30 pieces
Level:
Easy

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Blackened Sea Scallops

Recipe courtesy of Cheryl Smith

Cold Cucumber Salad

Recipe courtesy of Trisha Yearwood

Mean Green Cucumber Juice

Recipe courtesy of Sunny Anderson

Cucumber Lemonade Gin Punch

Recipe courtesy of Alton Brown

Baked Eggs in Hash Brown Cups

Recipe courtesy of Ree Drummond

Cold Cucumber-Avocado Soup

Recipe courtesy of Eric Boardman

Crab Jicama "Seviche" on Cucumber

Recipe courtesy of Sara Moulton

Kitschy Crab Jicama "Seviche" on Cucumber

Recipe courtesy of Sara Moulton

Shrimp Stuffed Cucumber Cups

Recipe courtesy of Sandra Lee

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Get Cooking