Tequila

Yield: 20 Rollitos

Ingredients:

Filling:
• 1 pound jumbo crabmeat, cleaned
• 4 scallions, sliced
• ¼ cup cilantro, chopped
• 2 jalapenos, seeded and sliced
• ¼ cup limejuice
• ¼ cup olive oil
  
  Vinaigrette:
• 2 cups cilantro
• 1 ounce white onion
• 1 garlic clove
• 1 jalapeno
• 3 Tablespoon white vinegar
• 3 Tablespoons lime juice
• ½ cup olive oil
  
  To Assemble:
• 2 jicamas, finely sliced on the mandolin
  

Method:

For the Filling:
Mix the crabmeat, scallions, cilantro and jalapeños and taste for salt and jalapenos.

For the Vinaigrette:
Put all the vinaigrette ingredients in a blender except for the olive oil. Once the mixture is smooth and blended, start to add the olive oil in three parts.

To Assemble:
Put a slice of jicama on a plate, top with a ½ ounce of filling and roll it up. Drizzle the vinaigrette on top and serve.

Tequila Cocktail Pairing:
Junior Merino’s Orchestrated Harmony

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