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

Prep Time: 20 Minutes

Cook Time: 5 Minutes

Ready In: 25 Minutes

Servings: 4

Ingredients:

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

cooking spray

olive oil

1 baguette, sliced crosswise into 1/2-inch thick rounds or ovals

2 peeled garlic cloves

Directions:

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.

By RecipeOfHealth.com