Sometimes I get carried away. While we were up in the Eastern Sierras a few weeks ago, I was planning my to do list when I returned. I had to make a recipe that featured chili flakes and in all my brainstorming, I dreamed up this avocado ceviche toast, thinking the ceviche would be kicky with the chili flakes and the avocado toast would calm the flavors perfectly. Genius, right? I mean, I thought so at least. I got back to my office only to realize the recipe was supposed to emphasize outdoor grilling and they wanted a short ingredient list with easy to get items. So, the kicky ceviche toast with avocado was out and the spicy grilled avocado toast (also insanely delicious) was born. But I wasn’t gonna let this delicious combination of ceviche and avocado toast (two of my favorites) disappear. So, I waited 8 days between avocado toast recipes and here we are…
Honestly, this recipe is good just for the ceviche. You could ditch the avocado toast, heat some corn tortillas, and have ceviche tacos. OR you can go the traditional route and just serve it with great tortilla chips. I’m currently partial to the ceviche avocado toast, but this is a judgement free zone! Ceviche is the perfect no cook summer recipe. It’s hearty, healthy, filling, and doesn’t require your oven or even your stovetop to cook. Whip it up in the morning or early afternoon for a make-ahead dinner. You can use any combination of fish, but I think variety is the spice of life and, if we’re being honest, I usually like scallops most and they tend to be the most expensive at the fish counter. Alas this combination really is the tastiest!
AVOCADO CEVICHE TOAST
This recipe is a crazy concoction of two of my favorite things - ceviche and avocado toast. And you know what, it's one of the best mashups I've ever created! All the deliciousness melts together in your mouth and it really is a crowd pleaser without ever having to turn on the oven!
- 1/2 lb. raw shrimp shelled, deveined, tails removed*
- 1/4 lb. raw scallops*
- 1/4 lb. raw white fish rockfish, halibut, or sole work well*
- 5 limes
- 1 mango chopped in 1/2" pieces
- 1 cup chopped cilantro leaves
- 2 green onions chopped
- 8 mini tomatoes quartered
- 6 slices hearty bread
- 2 large avocados
- 1/2 teaspoon salt
- 1/2 teaspoon fresh pepper
- chili flakes optional
- Cut all fish into 1/2" pieces. Add to medium bowl. Add juice of limes - fish should be completely covered by juice. Cover and refrigerate 3-4 hours.
- Remove fish from refrigerator. Fish should no longer be translucent and shrimp should be pink. Drain liquid from ceviche.
- Combine fish with mango, cilantro, onions, and tomatoes.
- Toast bread slices until golden brown. Divide avocado between toasts, mash with fork. Season with salt and pepper. Divide ceviche on toasts. Sprinkle with chili flakes if desired. Serve immediately.
- any combination of shellfish and whitefish will do as long as the fish together weighs about 1 pound.
- Ceviche can be made up to 6 hours ahead of serving.
Make this recipe? I'd love to see how it turned out. Tag me @LMinthekitchen on Instagram and use #LMrecipes, so I can see your creation! xo