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

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.