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Avocado & Shrimp Ceviche Crostinis

Time: 15-30 Minutes Serves: 3

These Avocado & Shrimp Ceviche Crostinis on our French Baguette are the perfect light dinner, or snack for entertaining. The ceviche packs a refreshing and tasty punch that will keep you wanting more, and more, and more.

Ingredients

Crostinis

  • 1 COBS Bread French Baguette, sliced thinly
  • 4 tbsp Cooking Oil
  • Pinch of Salt & Pepper

Avocado & Shrimp Ceviche

  • 1 large Haas Avocado
  • 250g Baby Shrimp
  • 50g Cherry Tomatoes
  • 1 tbsp Cilantro, finely minced
  • 4 tbsp Lemon Juice
  • Pinch of Salt & Pepper

Directions

  1. Preheat oven to 425F.
  2. Wash avocado & dry well. Using a sharp knife cut around the long side of the avocado (cutting until you feel the pit). Separate avocado halves by twisting the halves to the opposite directions. Using the heel of the knife gently stab the pit and when knife heel is secure twist clockwise – this will remove the avocado pit.
  3. Using a spoon, take out the avocado flesh, careful not to scrape the avocado skin too much as this will impart some bitterness into the flesh. Cut into small cubes.
  4. Quarter the cherry tomatoes and finely mince the cilantro.
  5. In a medium mixing bowl, add shrimp, avocado, cherry tomatoes, cilantro, lemon juice and mix thoroughly. Season with salt & pepper.
  6. In a large mixing bowl toss the French Baguette slices with oil, salt & pepper. Transfer all bread slices onto a parchment-lined baking tray and place in the oven and bake for 3-4 minutes. Take out of the oven and let them cool.
  7. When the crostinis are cold enough to touch, add a heaping spoonful of the ceviche mix & serve.