Crab Ceviche With Cucumber And Jicama With Garlic Rubbed Grilled Bruschetta Recipes

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CRAB JíCAMA "SEVICHE" ON CUCUMBER



Crab Jícama

Yield Makes 24 hors d'oeuvres, serving 6

Number Of Ingredients 9

1 small jícama
1/4 pound lump crab meat (about 3/4 cup), picked over and flaked
2 tablespoons fresh lime juice
2 tablespoons chopped scallion greens
1/4 teaspoon finely chopped seeded habanero or jalapeño chili (wear rubber gloves), or to taste
1 plum tomato, seeded and chopped (about 1/3 cup)
1 garlic clove, minced (about 1/2 teaspoon)
1 ripe California avocado (about 9 ounces)
1 seedless cucumber (about 1/2 pound)

Steps:

  • Peel jícama and cut in half. Finely chop half of jícama, 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 jícama, 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.

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