Print Options:

Guacamole & Shrimp Ceviche Toasts

 16 raw shrimp, peeled & deveined (26-30 count)Recipe
 2 tablespoons olive oil
 3 tablespoons fresh lemon juice
 1 tablespoon chopped cilantro
 1 plum tomato, chopped + 1 sliced for topping
 1/4 cup diced red onion
 pinch of salt & pepper
 2 ripe avocados + 2 tablespoon fresh lemon juice
 french baguette, slice into 24 1/2 inch slices
1

Preheat oven to 400 degrees F with the rack in the middle. Arrange on a baking tray in a single layer, brush top side with olive oil. Toast about 5 minutes.

2

Ceviche: In a small glass bowl add the shrimp, olive oil & lemon juice. Add a pinch of garlic salt. Mix gently so all combine well. Chill mixture in the fridge for 20 minutes. Shrimp should be white when well marinated.

3

Guacamole: Mash avocados with lemon juice. Season with garlic salt & pepper. Add onion & tomato.

4

Assemble: Top each baguette with guacamole, tomato slice, shrimp ceviche & cilantro.