Shrimp Ceviche in Cucumber Cups

INGREDIENTS:
6 oz shrimp brunoise
1/2 cup red onion, brunoise
1 ea tomato peeled, seeded and brunoise
1 tsp chives, minced
1 tbsp cilantro , chopped
1/2 ea jalapeno, minced
1/4 ea green pepper, brunoise
1 tbsp olive oil
1 tsp Tabasco sauce
1 1/2 fl oz fresh lime juice
Salt and fresh ground pepper to taste
3 to 4 cucumber cut in 1/2 inch slices
As needed: Pomegranate seeds

DIRECTIONS:
1. Combine everything except the cucumber and pomegranate seeds in a bowl. Cover and refrigerate for 8 hours stirring occasionally.
2. Trim the cucumber slices and scoop out seeded center to form cups. Do not cut all the way through the slice.
3. Fill the cups with the Ceviche. Garnish with pomegranate seeds and serve immediately.