Pescatarian 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 grab one yourself. Each crisp round gets hollowed into a natural vessel and filled with a creamy, lime-bright avocado mash that's seasoned with cumin, fresh cilantro, and optional jalapeño for a gentle kick. The combination of cool cucumber and rich avocado is refreshing and satisfying all at once, with the lime zest and juice cutting through the fat in the best possible way. Because this recipe is entirely plant-based and built from whole, fresh ingredients, it fits naturally into a pescatarian lifestyle without any substitutions or workarounds needed. A finishing pinch of flaky sea salt right before serving pulls everything together and makes each bite feel a little more special. They come together quickly and require no cooking at all, which makes them ideal for warm-weather gatherings or a light starter any night of the week.
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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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