Crab Ceviche with Cucumber and Jicama with Garlic-Rubbed Grilled Bruschetta

Total Time:
25 min
Prep:
20 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • For the ceviche:
  • 1 1/2 pounds lump crabmeat, picked through for shells
  • 1 (8-ounce) can tomato sauce
  • 1/3 cup fresh lime juice
  • 2 cups diced Roma tomatoes
  • 1/2 cup diced cucumber
  • 1/2 cup diced jicama
  • 1/3 cup diced white onion
  • 1/4 cup freshly chopped cilantro leaves
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon hot sauce, or more, to taste
  • Salt and freshly ground black pepper
  • For the bruschetta:
  • Cooking spray
  • Olive oil
  • 1 baguette, sliced crosswise into 1/2-inch thick rounds or ovals
  • 2 peeled garlic cloves
Directions
For the ceviche:

Combine all of the ingredients in a large bowl and toss to combine.

For the bruschetta:

Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Brush olive oil all over both sides of bread slices. Place bread on hot pan and cook 1 to 2 minutes per side, until golden brown. While still warm, rub garlic cloves all over bread. Serve bruschetta with ceviche.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Crab Cakes