Deviled Cucumbers

Name: Deviled Cucumbers (Pepino en Diablada)
Yield: 2 cups
Cuisine: Mexican
Ingredients: ½ tablespoon minced habanero chile, seeded if desired; 1 small shallot, finely diced; 1 hothouse cucumber; 2 tablespoons olive oil; ½ teaspoon salt; 4 teaspoons rice vinegar; ½ cup fresh mint leaves, chopped fairly fine

Pepino en Diablada

Preparation info

2 cups

Difficulty
Easy

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

Ingredients

1 hothouse cucumber
1 small shallot, finely diced
½ tablespoon minced habanero chi

Americas
Mexico
Garnish
Pescatarian
Gluten-free
Central America

Method

Peel the cucumber in strips for a striped effect; cut in half lengthwise, scoop out the seeds with a spoon, and cut crosswise into ¼-inch thick slices. Combine the cucumbers, shallots, habanero, and mint in a bowl.
In a small bowl, combine the vinegar and salt. Gradually whisk in the olive oil. Pour over the cucumbers, toss gently to combine, marinate fo