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

Steps:

• Combine jicama and lime juice in a large glass bowl and let stand for 20 minutes, stirring every 5 minutes to make sure that all jicama pieces are coated with lime juice. Drain some of the lime juice, depending on your taste.
• Mix olive oil and ketchup into the jicama. Stir in tomatoes, onion, and cilantro. Season with oregano, salt, and pepper.
• Serve ceviche on tostadas and garnish with avocado.

Steps:

• Place the shredded imitation crab into a glass or porcelain bowl. Plastic or metal are not recommended. Stir olive oil into the crabmeat until well coated, then stir in the cilantro, onion, tomato and serrano peppers. Squeeze the lime juice over everything, and mix well. Season with plenty of salt and pepper. Refrigerate for about 1 hour before serving.

Steps:

• Place the jicama in a food processor and pulse until finely chopped. Remove to a medium bowl. Stir in the cucumber, onion, pepper, gin, oil, sugar, lime juice and zest. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Serve with tortilla chips.
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• From Food Network Kitchens

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.