| 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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