Crab Jicama "Seviche" On Cucumber Recipe - Cooking Index
1 | Jicama (small) | |
1/4 lb | 113g / 4oz | Lump crab meat - (abt 3/4 cup) - picked over, |
And flaked | ||
2 tablespoons | 30ml | Fresh lime juice |
2 tablespoons | 30ml | Chopped scallion greens |
1/4 teaspoon | 1.3ml | Finely-chopped seeded habanero |
Or jalapeno chili - or to taste | ||
1 | Plum tomato - seeded, chopped | |
1/2 teaspoon | 2.5ml | Minced garlic clove |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
1 | Ripe California avocado - (abt 9 oz) | |
1 | Seedless cucumber - (abt 1/2 lb) |
Peel jicama and cut in half. Finely chop half of jicama, or enough to measure 1/2 cup, and shred remaining half, or enough to measure 1/3 cup. Reserve any remaining for another use.
In a small bowl stir together jicama, crab, 1 1/2 tablespoons lime juice, scallion, chili, tomato and 1/4 teaspoon garlic. Season seviche with salt and pepper.
Halve avocado, reserving half for another use. In small bowl with a fork mash remaining avocado, remaining 1 1/2 teaspoons lime juice, and remaining 1/4 teaspoon garlic with salt to taste until smooth. Seviche and avocado mixtures may be made 4 hours ahead and chilled separately, their surfaces covered with plastic wrap.
Cut cucumber crosswise diagonally into twenty-four 1/4-inch-thick slices. Top each cucumber slice with 1/2 teaspoon avocado mixture and 1 teaspoon seviche mixture.
This recipe yields 24 hors d'oeuvres, serving 6.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8652)
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