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Introduction:
Craving something bright, tangy, and totally refreshing? Shrimp ceviche toasts are the ultimate appetizer or light meal that brings vibrant coastal flavors to your table. Packed with citrus-marinated shrimp, crisp veggies, and creamy avocado, all piled high on crunchy toast, this dish is perfect for summer gatherings or a laid-back dinner with a gourmet twist. Best part? No stove needed—just fresh ingredients and a bit of chill time in the fridge.
Ingredients:
For the Ceviche:
1 lb raw shrimp, peeled, deveined, and chopped
1/2 cup freshly squeezed lime juice (about 4–5 limes)
1/4 cup freshly squeezed lemon juice
1/2 small red onion, finely diced
1 medium tomato, seeded and chopped
1 small cucumber, peeled and diced
1 small jalapeño, finely chopped (optional, for heat)
1 avocado, diced
1/4 cup chopped fresh cilantro
Salt and pepper to taste
For the Toasts:
1 baguette or rustic loaf, sliced into 1/2-inch thick rounds
2 tablespoons olive oil (for brushing)
1 clove garlic (optional, for rubbing the toast)
Directions:
Marinate the Shrimp:
In a non-reactive bowl, combine the chopped shrimp with lime and lemon juice. Make sure the shrimp is fully submerged. Cover and refrigerate for 30–45 minutes until the shrimp turns opaque and appears “cooked” by the citrus.
Prepare the Veggies:
While the shrimp is marinating, prep the red onion, tomato, cucumber, jalapeño, avocado, and cilantro. Once the shrimp is ready, drain most of the citrus juice, leaving about 2–3 tablespoons for moisture.
Mix the Ceviche:
Gently stir in the chopped veggies, avocado, and cilantro with the shrimp. Season with salt and pepper to taste.
Toast the Bread:
Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet, brush with olive oil, and toast for about 8–10 minutes or until golden and crisp. Optional: Rub warm toasts with a cut clove of garlic for extra flavor.
Assemble and Serve:
Spoon generous amounts of shrimp ceviche onto each toast. Serve immediately while the bread is still crunchy and the ceviche is cool and fresh.
Serving and Storage Tips:
Serve Fresh: These are best enjoyed immediately after assembling to maintain the perfect contrast of crunchy toast and juicy ceviche.
Make Ahead: You can prep the ceviche up to 4 hours in advance, just wait to add the avocado until right before serving to prevent browning.
Storage: Leftover ceviche (without toast) can be stored in the fridge for up to 1 day. Avoid storing assembled toasts as the bread will become soggy.
Variations:
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