Appetizer: United States – Chili-Lime Cucumber Endive Boats

Serving Size: 6

Approximate Time

Prep 10 min

Cook 0 min

Additional 10 min

Total 20 min

Ingredients

3 Persian cucumbers, finely diced (about 2 cups / 480 ml)
1 small shallot, minced (about 2 tbsp / 30 ml)
1-inch piece fresh ginger, finely grated (about 1 tbsp / 15 ml)
1 red Fresno or jalapeño chili, seeded and minced (about 1 tbsp / 15 ml)
2 tbsp (30 ml) unseasoned rice vinegar
1 tbsp (15 ml) fresh lime juice
1 tsp lime zest
1 tbsp (15 ml) low-sodium soy sauce
1 tsp toasted sesame oil
1 tsp honey (optional, to balance acidity)
2 tbsp (30 ml) chopped fresh cilantro and/or mint
2 tbsp (30 ml) toasted sesame seeds (white or black, or a mix)
2 small heads Belgian endive, leaves separated (20–24 leaves)
2 tbsp (30 ml) roasted peanuts, coarsely chopped (optional)
Pinch of kosher salt, to taste

Instructions

In a medium bowl, whisk together rice vinegar, lime juice, soy sauce, toasted sesame oil, honey (if using), ginger, chili, and shallot.
Add the diced cucumbers, cilantro/mint, and 1 tablespoon of the sesame seeds; toss to coat. Season with a pinch of salt. Let sit 10 minutes to lightly marinate and release flavors.
Separate and trim endive leaves; rinse and pat dry. Arrange leaves on a platter.
Spoon the cucumber mixture into the endive leaves just before serving. Sprinkle with the remaining sesame seeds, chopped peanuts (if using), and lime zest.
Serve chilled or at cool room temperature. For best texture, assemble right before serving; the cucumber mixture can be made up to 1 hour ahead and kept refrigerated.