This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.
It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
1 small jicama
1/4 pound lump crab meat (about 3/4 cup), picked over and flaked
2 Tbsp. fresh lime juice
2 Tbsp. chopped scallion greens
1/4-1/2 tsp. finely chopped, seeded habanero or to taste
1 plum tomato, seeded and chopped (about 1/3 cup)
1 garlic clove, minced (about 1/2 tsp.)
1 ripe California avocado (about 9 oz.)
1 seedless cucumber (about 1/2 pound)
Peel the jicama and cut in half. Finely chop half of the jicama, or enough to measure 1/2 cup and shred the remaining half, or enough to measure 1/3 cup. Reserve any remaining for another use.
In a small bowl stir together the jicama, crab, 1-1/2 Tbsp. of lime juice, scallions, chile, tomato and 1/4 tsp. of garlic. Season the ceviche with salt and pepper. Halve the avocado, reserving one half for another use.
In a small bowl with a fork mash the remaining avocado, the remaining 1-1/2 tsp. of lime juice and the remaining 1/4 tsp. of garlic with salt to taste until smooth. The ceviche and avocado mixtures may be made 4 hours ahead and chilled separately, their surfaces covered with plastic wrap. Cut the cucumber crosswise diagonally into 24 (1/4″ thick) slices. Top each cucumber slice with 1/2 tsp. of the avocado mixture and 1 tsp. of the ceviche mixture.
Makes 24 hors doeuvres, serving 6.