Watermelon Canapé - Avocado, Chile Serrano & Grapes

As appetizers, Summer watermelons can become formal for a dressed-up party.  Here I place them on a thin Jicama wafer.   The filling is spicy guacamole with grapes. A sliver of fried Yucca finishes the canapé with a starchy crunch.   I came across the idea for guacamole with grapes while helping Chef Iliana De La Vega as she taught a course on Mexican Cuisines. She attributes her recipe, "Guacamole con Frutas" to Chef Roberto Santibañez of Rosa Mexicano fame.

Method:
JICAMA: 

1.  Peel the Jicama and slice it into very thin wafers using a mandolin.

2.  Cut the wafers into circles using a 2" fluted cutter. Set aside, keep chilled and covered with a damp cloth.

YUCCA:

1. Peel one yucca root and, using a mandolin, make very thin wafers.

2. Cut wafers into strips 1/2" wide and 3" long.

3.  Deep fry in 360 F canola oil until golden.  This will be a few seconds.

4.  Remove from the fryer, place on a wire rack and salt evenly.

WATERMELON:

3.  Peel a seedless watermelon and cut into  3/4" slices.

4. Using a fluted cutter just slightly smaller than the one used for the jicama, make watermelon rounds.

5.  In each round, scoop out some of the center,  making a smalll  hole that does not cut all the way through.

6.  Set these aside and keep them chilled.

AVOCADO WITH GRAPES:

1.  In a molcajete,  place 1/2 sliced chile serrano and 1/2 tspn salt.  Grind into a smooth paste.

2.  Add the avocado, sliced into small cubes as shown, and blend thoroughly

3.  Add the grapes and blend again.

  To assemble the canapés, simply spoon the guacamole into each watermelon round, place on the jicama wafer and top with the sliver of fried Yucca. 

Serve immediately and celebrate the TexMex summer!