Scallop Seviche in Cucumber Cups

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6 ounces sea scallops, cut into brunoise

1 tomato, peeled and seeded, cut into brunoise

1 teaspoon minced chives

1 tablespoon chopped cilantro leaves

1/2 jalapeno, minced

1/4 green pepper, cut into brunoise

1 tablespoon olive oil

5 drops hot pepper sauce

1 to 2 limes, juiced

1 teaspoon kosher salt

Freshly ground black pepper

3 cucumbers sliced 1/2-inch thick (30 slices total)

Sour cream, as needed

2 teaspoons cilantro leaves