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)
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.