Crab Jícama Seviche On Cucumber Recipes

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:

• 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:

• 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.

Steps:

• Peel jícama and cut crosswise into 1/4-inch-thick rounds. Cut each round into 6 or 8 wedges. In a sealable plastic bag toss wedges with 1 tablespoon lime juice to coat. Wedges may be made 1 day ahead and chilled in bag.
• Pick over crab meat, removing cartilage, and shred meat. Crab meat may be prepared 1 day ahead and chilled, covered. In a bowl combine crab meat, salsa, remaining tablespoon lime juice, and salt to taste.
• Top each jícama wedge with 1 tablespoon crab mixture and a coriander leaf.