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

  • Preparation Time20 mins
  • Cooking Time5 mins
  • Serves4
  • DifficultyEasy

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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