Pescatarian Paleo Guacamole Veggie Cups

Total time20 min

Prep time20 min

Cook time0 min

4.7

(8)

Creamy, bright, and just a little spicy, this guacamole is the kind of snack that disappears the moment it hits the table. Ripe avocados get mashed with fresh lime juice, jalapeño, cilantro, and diced tomato for a dip that's layered with flavor and genuinely hard to stop eating. Instead of chips, the guacamole gets spooned into bell pepper strips and hollowed-out cucumber rounds, turning each bite into its own little vessel of crunch and creaminess. The cucumber rounds get a shallow well scooped out so the filling sits perfectly — it's a small step that makes the whole presentation feel polished and intentional. Everything here is naturally whole-food and plant-forward, so it fits effortlessly into a pescatarian spread without any substitutions or workarounds needed. It works beautifully as a party appetizer, a light lunch, or a colorful addition to a grazing board alongside other fresh bites. Make the guacamole just before serving to keep the color vivid and the flavors at their peak.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the guacamole

3 ripe avocados
2 tbsp fresh lime juice (from about 1 lime)
¼ tsp fine sea salt, plus more to taste
¼ cup red onion, finely diced
1 jalapeño, seeds removed, finely minced
2 tbsp fresh cilantro, finely chopped
1 roma tomato, seeds removed, finely diced
¼ tsp ground cumin (optional)

For the veggie cups

2 large bell peppers (any color), cut into 2-inch wide strips or rings
1 large english cucumber, cut into 1-inch thick rounds

Instructions

1
Prepare the veggie cups: cut the bell peppers into roughly 2-inch wide strips or rings, and slice the cucumber into 1-inch thick rounds. Use a small spoon or melon baller to scoop a shallow well into the center of each cucumber round, leaving the base intact. Arrange all the veggie pieces on a serving platter.
2
Place the avocado flesh in a mixing bowl and add the lime juice and salt. Mash with a fork to your preferred texture — leave it chunky for more body, or mash until mostly smooth.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!