Crab ceviche with cucumber and jicama with garlic-rubbed grilled bruschetta

  • For the ceviche
  • 750g lump crabmeat, picked through for shells
  • 125ml tinned tomato sauce
  • 85ml fresh lime juice
  • 300g diced Roma tomatoes
  • 75g diced cucumber
  • 75g diced jicama
  • 50g diced white onion
  • 25g freshly chopped coriander leaves
  • 2 tsp Worcestershire sauce
  • 1 tsp hot sauce, or more, to taste
  • Salt and freshly ground black pepper
  • For the bruschetta
  • Cooking spray
  • Olive oil
  • 1 baguette, sliced crosswise into 1cm thick rounds or ovals
  • 2 peeled garlic cloves
For the ceviche:


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

For the bruschetta:


1) Coat a stove-top griddle pan or griddle with cooking spray and set over medium-high heat to preheat.

2) 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.

3) Serve bruschetta with ceviche.

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