Crab Jícama Seviche on Cucumber |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Ingredients:
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) |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Each serving about 59.3 calories and 2.3 grams fat (35% of calories from fat) Nutritional analysis provided by Gourmet
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