"Mahi Mahi & Shrimp Ceviche Avocado Toast w/ brown butter, toasted garlic, heirloom tomato, shaved red onion, and mint. SHAME. SHAME. SHAME. SHAME. How in hell did I not post anything for #nationalavocadoday yesterday? 🤦🏾♂️ Well here’s a throwback to try and makeup. This post is not worthy of your likes. 😕 Just kidding, please like and tell me it’s awesome. 😃#cookdrankeat"
Mahi Mahi and Shrimp Ceviche Avocado Toast
5
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From cookdrankeat
Where has this pairing been all my life?? Ceviche and Avocado Toast is a match made in heaven!!
Jump to Section
- Recipe Card
Prep time 40mins
Cook time 10mins
Serves or Makes: 2-4
Recipe Card
ingredients
- 1 stick butter
- 1/2 pound raw shrimp
- 1/2 pound raw mahi mahi
- 1/2 cup lemon juice
- 1/2 cup lime juice
- 1/2 cup thinly sliced red onion
- 1 Fresno pepper, chopped
- 1 cup heirloom tomatoes, seeded and diced
- 2 tablespoons chopped mint
- 2 avocados, peeled and halved
- 1 blood orange, quartered
- 4 slices sourdough, toasted
- Sea salt, To Taste
Method
Step 1
Heat the butter in a light-colored saucepan over medium-low to medium heat, swirling occasionally to help it cook evenly. Continue cooking once the butter is melted, swirling it every so often, until it turns golden-brown and smells nutty, about 10 minutes total. Transfer browned butter to a heatproof bowl and set aside.
Step 2
Place the shrimp and mahi mahi in a bowl. Add the lemon and lime juice and toss to coat. Cover and refrigerate at least 30 minutes or until the shrimp turns pink and the fish is opaque, but no more than two hours. Drain the fish and toss with the sliced red onion, Fresno pepper and tomatoes.
Step 3
Spread 1 tablespoon of browned butter on each slice of toast. Mash half the avocado on each piece, then sprinkle with sea salt. Top with a quarter of the ceviche mixture, mint, and a squeeze of blood orange.