| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
California |
Cklive13 |
24 |
servings |
INGREDIENTS
| 1 |
sm |
Jicama |
| 1/4 |
lb |
Lump crab meat -; (abt 3/4 cup), |
|
|
; picked over, |
|
|
And flaked |
| 2 |
tb |
Fresh lime juice |
| 2 |
tb |
Chopped scallion greens |
| 1/4 |
ts |
Finely-chopped seeded habanero |
|
|
OR jalapeno chili; or to taste |
| 1 |
|
Plum tomato; seeded, chopped |
| 1/2 |
ts |
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) |
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.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of
Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8652)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
02-16-1999
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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