Smokey Shrimp Ceviche Avocado Toast

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WHAT'S SPECIAL
More than just avocado toast this recipe is ideal breakfast, brunch, showers and any meal where healthy hipsters will be involved.

This recipe is one of those things where I had an idea and had to figure it out. A little tinkering with flavors took me to a place I didn’t expect. The dish turned out so well balanced. The sour from the bread, sweet from the fruit, tart from the citrus all sealed together with the avocado.

5 from 1 vote

Ceviche Avocado Toast

A classic blend of citrus flavors emboldened with smokiness and mango. Gently nestled on top of creamy avocado and crunchy sourdough bread.
Servings 4 people
Prep Time 1 hr 30 mins
Cook Time 5 mins
Total Time 40 mins

Equipment

  • Sharp knife
  • Cutting Board
  • Bowl
  • Sauté Pan
  • Spoon
  • Cookie Sheet
  • Juicer
  • Measuring Cup
  • Measuring Spoon

Ingredients

  • 1 Pound Shrimp shelled, deveined, chopped
  • ¼ cup Red Pepper ¼ inch dice
  • ¼ cup Green Pepper ¼ inch dice
  • ½ ea. Habanero    ⅛ inch dice
  • ¼ cup Green Grapes quartered long way
  • ½ ea. Apple    ¼ inch dice
  • 1 tbsp. Cilantro chopped
  • 2 tbsp. Green Onion greens only, chopped
  • 1 ea. Garlic minced
  • ¼ cup Lemon Juice
  • ¼ cup Orange Juice
  • ¼ cup Mango Juice
  • ¼ cup White Wine sweet, fruity
  • 1 tsp. Chipotle Hot Sauce
  • Olive Oil as needed
  • Salt and Pepper to taste
  • 4 slices Sourdough Bread
  • 3 ea. Avocado removed from skin, seed removed
  • ½ ea. Lime

Instructions

  • Preheat oven to 350ºF/180ºC
  • Place sauté pan over medium high heat. Add 1 tablespoon of Olive Oil. Season Shrimp with Salt and Pepper. Quickly sear Shrimp in batches for about 3 minutes each batch (this ensures the Shrimp sear and not steam) Shrimp should still be slightly opaque. Place in a bowl and set aside
  • In a bowl combine Red Pepper, Green Pepper, Habanero, Grapes, Apple, Cilantro, Green Onion and Garlic. Stir to combine
  • Add the Lemon Juice, Orange Juice, Mango Juice, White Wine and Hot Sauce. Stir to combine all Ingredients. Season with Salt and Pepper. Add Shrimp back in and refrigerate for at least an hour
  • Place the Sourdough on a cookie sheet and drizzle with Olive Oil. Season the Bread with Salt and Pepper. Bake in the oven for 8-10 minutes or until golden brown and crispy.
  • In a bowl add the Avocado and the Lime juice and mix thoroughly. Season with Salt and Pepper
  • To assemble. Place Sourdough on a plate and top with Avocado. Using a spoon top Avocado with Shrimp Ceviche. Garnish with fresh chopped Cilantro

Notes

Additional Twist: You can try this over Jalapeno Bread. If Habaneros are too much you can omit them all together. Serrano’s, Jalapenos and Ghost Peppers all can be used. If Shrimp isn’t your thing. Try Tuna, Snapper, Scallops or even Lobster  
Author: Somjit
Calories: 180kcal
Cost: $25
Course: Breakfast, Brunch, Lunch, Snack
Cuisine: American, Latin
Keyword: Avocado, Ceviche, Quick Meal, Seafood, Shrimp, Toast

Nutrition

Calories: 180kcal

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @simplybalancedbites on Instagram and hashtag it #simplybalancedbites.

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