Crab Jicama "Seviche" On Cucumber

Recipe Ingredients

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)

Recipe Instructions

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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