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Brunoise tomato chives cilantro green pepper olive oil pepper kosher salt freshly ground black pepper cucumbers sour cream cilantro
Viewed: 13 - Published at: 4 years agoIngredients
- 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
Method
- 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.
