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1
Hold the red pepper or peppers under a broiler or over a flame and turn until charred on all sides.
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2
Hold the peppers under running water and peel off and discard the skin.
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3
Cut the peppers in half.
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4
Cut away and discard the core, inner veins and seeds.
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5
Cut the peppers into quarter-inch cubes.
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6
There should be about one cup.
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7
Set aside.
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8
Cut the avocados in half and discard the pits.
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9
Peel the avocados and discard the skin.
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10
Cut the flesh into half-inch cubes.
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11
There should be about four cups.
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12
Put the cubes in a bowl and add the lemon juice.
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13
Toss to prevent discoloration.
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14
Set aside.
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15
Meanwhile, bring enough water to the boil to cover the corn when added.
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16
Add the corn.
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17
When the water returns to the boil, cover and let stand five minutes.
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18
Drain and let cool to lukewarm.
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19
Cut the kernels from the cobs.
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20
There should be about two cups.
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21
Set aside.
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22
Cut the turkey, goose or chicken into half-inch, or slightly smaller, cubes.
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23
There should be about two cups.
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24
Set aside.
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25
Remove and discard the pits from the olives.
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26
There should be about two-thirds of a cup.
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27
Peel the grapefruit and remove all white outer fiber.
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28
Cut between the thin membranes of each wedge.
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29
Cut the wedges crosswise into half-inch pieces.
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30
There should be about one and one-half cups.
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31
Set aside.
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32
Put the mayonnaise, yogurt, red-pepper flakes, fresh coriander, mustard, garlic, Tabasco sauce, salt and pepper in a large mixing bowl and blend well.
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33
Add the red pepper cubes, avocados, corn, smoked fowl, olives and grapefruit and blend well.
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34
Serve in individual lettuce cups as an appetizer.
