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1
Peel jicama and cut in half.
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2
Finely chop half of jicama, or enough to measure 1/2 cup , and shred remaining half, or enough to measure 1/3 cup.
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3
Reserve any remaining for another use.
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4
In a small bowl stir together jicama, crab, 1 1/2 tablespoons lime juice, scallion, chili, tomato and 1/4 teaspoon garlic.
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5
Season seviche with salt and pepper.
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6
Halve avocado, reserving half for another use.
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7
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.
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8
Seviche and avocado mixtures may be made 4 hours ahead and chilled separately, their surfaces covered with plastic wrap.
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9
Cut cucumber crosswise diagonally into 24 1/4-inch-thick slices.
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10
Top each cucumber slice with 1/2 teaspoon avocado mixture and 1 teaspoon seviche mixture.
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11
CORIANDER LIME SHRIMP
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12
3 cups fresh lime juice 1/4 cup orange marmalade 3 large garlic cloves, minced and mashed to a paste with 1 teaspoon salt 1/2 cup fresh coriander sprigs, washed well, spun dry, and chopped fine 2 tablespoons olive oil 1 tablespoon soy sauce 1/2 teaspoon dried hot red pepper flakes 1 pound large (21 to 24 per pound) shrimp, shelled, leaving tail and first shell section intact, and if desired, deveined Garnish: Fresh coriander sprigs COOKING LIVE SHOW #CL8652
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13
In a measuring cup whisk together lime juice, marmalade, garlic paste, coriander, 1 tablespoon oil, soy sauce, red pepper flakes, and salt and pepper to taste and reserve 1/4 cup mixture in a small bowl or ramekin for dipping.
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14
In a large sealable plastic bag combine shrimp with remaining mixture and marinate, chilled, tossing occasionally to coat shrimp, 45 minutes.
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15
Drain shrimp and lightly pat dry between paper towels.
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16
In a large non-stick skillet heat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking and saute half of shrimp until golden brown and cooked through, about 1 1/2 minutes on each side.
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17
Saute remaining shrimp in remaining 1 teaspoon oil in same manner.
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18
Garnish shrimp with coriander sprigs and serve with reserved dipping sauce.
