Jumbo Crab Ceviche salad avocado and jicama salsa

Ingredient:

1 1/2 pounds lump crabmeat, picked through for shell

1/3 cup fresh lime juice

2 cups diced Roma tomatoes

1/2 cup diced avocado

1/2 cup diced jicama

1/3 cup diced white onion

1/4 cup freshly chopped cilantro 

1 teaspoon hot sauce, or more, to taste

Salt and freshly ground black pepper

Directions:

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

 

Crostini: 

Olive oil

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

2 peeled garlic

Directions:

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.