August 2, 2013

Ceviche toasts with avocado and coriander

Name: Ceviche toasts with avocado and coriander
Yield: 4
Ingredients: 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

Australian Gourmet Traveller recipe for ceviche toasts with avocado and coriander.

Serves 4

Styling byLisa Featherby

Styling byEmma Knowles

ProfileClaire Delmar

Ingredients

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

Method

Main

1.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.

2.Combine remaining ingredients in a bowl. Season to taste, toss to combine then place onto toasts and serve.

Styling by Lisa Featherby

Styling by Emma Knowles

Profile Claire Delmar