Scallop Ceviche in cucumber cups from The Midnight Gourmet

Scallop Ceviche  in cucumber cups-

(These can be served as canapés or as a sophisticated salad to highlight your New Year's Eve celebration!)

Ingredients –

6 oz. large sea scallops (preferably dry packed) – diced in small pieces

1 medium ripe tomato – diced in small pieces

1 tsp. minced chives

1 tbsp. chopped cilantro

½ jalapeno pepper – seeded, minced

¼ green bell pepper – diced in small pieces

5 drops of tobacco sauce

The juice of 2 fresh limes

1 tsp. of sea salt or kosher salt

1 sprinkle of fresh grated black pepper

3 cucumbers – peeled and cut into 2 inch segments

½ cup of sour cream

2 tsp. of cilantro leaves

1 tbsp. olive oil (extra virgin)

Directions –

(1)  To make the ceviche, combine the scallops, tomato, herbs, jalapeno, green pepper, olive oil and Tobasco sauce.  Add enough lime juice to cover the mixture and season with the salt and pepper.  Mix the ingredients and place in the refrigerator to marinate for about 8 hours, stirring occasionally.

(2) Scoop out a pocket from each cucumber segment about 1 ½ inches to leave a ½ inch "bottom" for each piece.

(3) Fill the cucumber cups with the ceviche and garnish with a dollop of sour cream and a cilantro leaf (if desired).

If you want to plate the ceviche cups as seen on Fox 19, we suggest the following additional ingredients:

4 patty pan squash

9 cherry tomatoes – 4 yellow and 5 red

Fresh thyme sprigs

2 small green apples

1 cucumber

View our cooking segment on to see how Nick artistically arranges the plate so that you can impress your guests.