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)

Instructions

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.