Ceviche toasts with avocado and coriander


  • Serves 4 people

These lightly cured bites of fish make an excellent light lunch or snack and take only moments to prepare.

  • 4 thick slices white sourdough bread
  • 2 tbsp extra-virgin olive oil, plus extra for brushing
  • 1 garlic clove, halved
  • 1 avocado, diced
  • ½ cup coarsely chopped coriander
  • 2 golden shallots, thinly sliced
  • 400 gm kingfish, skinned
  • Juice of 1 lime
01   Preheat a char-grill on a high heat. Brush bread with a little olive oil, then grill, turning once or twice on each side until golden (2-4 minutes). Rub with garlic while hot and place onto plates.
02   Combine remaining ingredients in a bowl. Season to taste, toss to combine then place onto toasts and serve.
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