Shellfish 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 mixture that's mashed just enough to stay lush without turning into a puree. A touch of cumin adds warmth, the lime zest keeps things lively, and a handful of fresh cilantro ties it all together with a pop of herby freshness. If you like a little heat, the optional jalapeño takes the whole thing up a notch without overwhelming the cool crunch of the cucumber. The entire recipe comes together with a fork and a spoon — no cooking required — which makes it perfect for warm-weather gatherings or last-minute entertaining. Every ingredient here is clean, plant-based, and completely free from any seafood concerns, so guests with shellfish sensitivities can dig in without a second thought. Finish with a pinch of flaky sea salt right before serving and watch them vanish.
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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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