Cucumber Tomatillo “Ceviche” Cups with Avocado Dill Havarti Foam

Ingredients for 6 servings
  • 1 Large English cucumber, roughly peeled and cut into six 3-4 inch tall pillars chunks
  • ½ cup cubed Castello dill havarti cheese
  • ½  cup chopped english cucumber
  • 2 tsp white wine vin
  • ¼  chopped red onion
  • 1 chopped raw tomatillo
  • Cracked pepper
  • Radishes for garnish
Cucumber Tomatillo “Ceviche” Cups with Avocado Dill Havarti Foam


  1. In a bowl add all the chopped ingredients, and toss with vinegar and pepper.
  2. Hollow out the 6 cucumber cups using a melon baller or teaspoon and stuff each with ceviche.
  3. Place a thinly sliced radish on top of cup and prep your foam.

Dill Havarti Crisps:

  1.  Preheat oven to 400
  2. Shred Approx 1 cup Castello Dill Havarti cheese and place small flat mounds on a silicone-lined baking sheet and bake 3-5 Minutes until crisp
  3. Cut into Small triangles and use as serving garnish
  4. Top cups with cracked black salt, crushed pink peppercorns and a sprig of dill.

Recipe courtesy of Dinex Design.

Show all recipes