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

  • Level: Easy
  • Total: 25 min
  • Prep: 20 min
  • Cook: 5 min
  • Yield: 4 servings
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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


  1. For the ceviche:
  2. Combine all of the ingredients in a large bowl and toss to combine.
  3. For the bruschetta:
  4. 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.
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