Fast Recipes

Ceviche toasts with avocado and coriander

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

By Emma Knowles & Lisa Featherby
  • Serves 4
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Ceviche toasts with avocado and coriander


  • 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


  • 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.