Cucumber-Tomatillo Ceviche Cups with Avocado Cheese Foam

Description

An herbaceous appetizer to celebrate spring with a vegetarian ceviche, crispy cracker, and flavorful foam.

Ingredients

Cucumber, Tomatillo & Dill Havarti “Ceviche” cups

• 1 large English cucumber, roughly peeled and cut into six 3–4 inch pillars
• 1/2 cup (120 ml) cubed dill havarti cheese
• 1/2 cup (120 ml) chopped English cucumber
• 2 tsp white wine vinegar
• 1/4 cup chopped red onion
• 1 chopped raw tomatillo
• Cracked pepper to taste
• Radishes for garnish

Avocado Dill Havarti Foam

• 2 avocados
• 1/2 cup (120 ml) whipping cream
• 1/4 cup (60 ml) shredded dill havarti cheese
• 3 tbsp (45 ml) white wine vinegar
• 1/2 cup (120 ml) vegetable stock

Dill Havarti Crisps

• 1 cup (240 ml) shredded dill havarti cheese

Instructions

Cucumber, Tomatillo & Dill Havarti “Ceviche” cups

1. In a bowl, combine the cubed dill havarti, chopped cucumber, chopped tomatillo, red onion, and white wine vinegar. Season with cracked pepper and toss gently.
2. Hollow out the six cucumber pillars using a melon baller or teaspoon, leaving a stable base. Fill each cup with the ceviche mixture and top with a thinly sliced radish.

Avocado Dill Havarti Foam

1. Combine avocado, whipping cream, shredded dill havarti, white wine vinegar, and vegetable stock in a blender. Puree until completely smooth and season with salt to taste.
2. Pour the mixture into a chilled 1‑pint siphon canister and charge with one N2O cartridge, following the manufacturer’s instructions. Shake well and refrigerate for about 30 minutes. Dispense a small dollop of foam atop each cucumber cup before serving.

Dill Havarti Crisps

1. Preheat oven to 400°F (205°C).
2. On a silicone-lined baking sheet, place small flat mounds of shredded dill havarti spaced apart. Bake 3–5 minutes until melted and crisp.
3. Remove, let cool briefly, then cut into small triangles for garnish.
4. Finish the cucumber cups with cracked black salt, crushed pink peppercorns, and a small sprig of dill.

• Prep Time: 30 minutes
• Cook Time: 5 minutes
• Category: Appetizer
• Cuisine: Vegetarian

Nutrition

• Serving Size: 1 cup
• Calories: 160

Can I use a different cheese instead of dill havarti for the foam?

Yes. Cream cheese or mascarpone can work as alternatives, but the final flavor profile will change; dill havarti gives a distinctive herb-forward note.

What type of crackers work for the baked crisps?

Any plain or lightly herbed crackers pair well, though baking thin mounds of shredded dill havarti creates a fresh, complementary crisp.

How do I ensure cucumber cups hold their shape?

Use firm English cucumbers, cut thicker pillars, and hollow them carefully so the base remains intact for filling.