Mexican Crudité With Crema Verde

Advocate staff photo by BRIANNA PACIORKA -- Mexican Crudite with Creme Verde at the Capital Chefs' Showcase party honoring chefs, caterer and sponsors of the upcoming Cancer Services benefit showcase.
Advocate staff photo by BRIANNA PACIORKA -- Mexican Crudite with Creme Verde at the Capital Chefs' Showcase party honoring chefs, caterer and sponsors of the upcoming Cancer Services benefit showcase.

Susanna McCarthy

Mexican Crudité With Crema Verde

Makes 20 tasting-size appetizers in small dishes or votives. Recipe is by Susanna McCarthy, who says it was inspired by “my recent visit to the mercado in San Miguel de Allende, Mexico.”

2 to 3 fresh jicama, peeled

3 to 4 fresh cucumber, peeled

2 cups Mexican crema or sour cream (see note)

1 cup salsa verde (packaged or fresh)

Salt

Juice from 2 to 3 fresh limes

Mexican chili powder

Cilantro, for garnish

Good quality tortilla chips, for garnish

1. Peel jicama and cucumber and cut into somewhat uniform batons or fingers, enough for 2 each per dish. Set aside in moist towel while you make the sauce.

2. For the sauce, in separate bowl, combine crema and salsa verde and salt to taste.

3. To assemble, spoon a base of sauce into bottom of tasting dish, then the 2 batons of jicama and cucumber. At this point, it can be refrigerated until needed.

4. To serve, give each tasting a generous spritz of fresh lime juice, a hit of chile powder and a touch of salt. Garnish with cilantro and a good tortilla chip.

Note: Mexican crema is similar to, but a bit thinner than, crème fraîche.