Ceviche In Cucumber Cups

• 1/2 pound tilapia or other mild fish
• Juice of 4 limes
• 1/8 tsp salt
• 1 pinch red pepper flakes or 1 dash hot pepper sauce
• 1/4 cup chopped cilantro
• Salt & pepper
• 2 cucumbers
• 1 just-ripe avocado
• 1 tablespoon minced cilantro

1. Ceviche:
2. Rinse fish in cold water, then pat dry. Chop finely, and combine in bowl with lime juice, salt, and pepper flakes or hot sauce. Mix well and move to fridge--allow to sit for 15 minutes. Add cilantro. Add salt and pepper to taste.
3. Cucumber cups:
4. Peel cucumbers and score lengthwise with the tines of a fork. Chop off and discard the ends. Slice cucumbers into 3/4" to 1" rounds. Use a small spoon or melon baller to scoop out most of the seeds, leaving a 1/4" layer intact at the bottom of each cup.
5. Presentation:
6. Cut avocado in half and remove pit. Slice crosswise.
7. Leaving most of the liquid in the bowl, scoop 1 tablespoon ceviche into each cucumber cup. Garnish each filled cup with a slice of avocado and pinch of minced cilantro.

tilapia, limes, salt, red pepper, cilantro, salt, cucumbers, avocado, cilantro

Taken from www.epicurious.com/recipes/member/views/ceviche-in-cucumber-cups-1215964 (may not work)