Crab Jícama Seviche On Cucumber Recipes

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CRAB CEVICHE WITH CUCUMBER AND JICAMA WITH GARLIC-RUBBED GRILLED BRUSCHETTA



Crab Ceviche with Cucumber and Jicama with Garlic-Rubbed Grilled Bruschetta image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 15

1 1/2 pounds lump crabmeat, picked through for shells
1 (8-ounce) can tomato sauce
1/3 cup fresh lime juice
2 cups diced Roma tomatoes
1/2 cup diced cucumber
1/2 cup diced jicama
1/3 cup diced white onion
1/4 cup freshly chopped cilantro leaves
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce, or more, to taste
Salt and freshly ground black pepper
Cooking spray
Olive oil
1 baguette, sliced crosswise into 1/2-inch thick rounds or ovals
2 peeled garlic cloves

Steps:

  • For the ceviche:
  • Combine all of the ingredients in a large bowl and toss to combine.
  • For the bruschetta:
  • Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Brush olive oil all over both sides of bread slices. Place bread on hot pan and cook 1 to 2 minutes per side, until golden brown. While still warm, rub garlic cloves all over bread. Serve bruschetta with ceviche.

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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