Fish Free Avocado Cucumber Lime Cups
These little cucumber cups are the kind of appetizer that disappears from the platter before you even get a chance to announce them. Each crisp round gets hollowed into a natural vessel, then filled with a creamy, lime-bright avocado mash that's seasoned with cumin, fresh cilantro, and a hit of jalapeño heat if you're feeling bold. The combination of cool cucumber and rich, tangy avocado is genuinely refreshing — light enough to serve at a summer party but satisfying enough to snack on solo. Everything here is built from whole, straightforward ingredients, so there's no need to scan labels or worry about hidden seafood-derived additives that sometimes sneak into store-bought dips and sauces. A finishing pinch of flaky sea salt right before serving pulls the whole thing together in the best possible way. These come together fast, look impressive on a board, and require zero cooking — just a knife, a spoon, and a good lime.
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Learn more →Ingredients
4 servings
- 2 large english cucumbers
- 2 ripe avocados, halved and pitted
- 2 tbsp fresh lime juice (from about 1 lime)
- ½ tsp lime zest
- 1 tbsp extra-virgin olive oil
- ¼ tsp ground cumin
- ¼ tsp sea salt, plus more to taste
- ⅛ tsp black pepper
- 2 tbsp fresh cilantro, finely chopped
- 1 small jalapeño, seeded and finely minced (optional)
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Slice the cucumbers into rounds about 3/4-inch thick — you should get 18–20 rounds total. Using a small spoon or melon baller, scoop a shallow well into the center of each round, leaving the base intact so the cup holds its filling.
- 2
Scoop the avocado flesh into a small bowl. Add the lime juice, lime zest, olive oil, cumin, sea salt, and black pepper. Mash with a fork until mostly smooth with a few small chunks remaining — the texture should be thick and spreadable, not runny.
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