Ceviche Crostini Recipe
- Ceviche:
- 1 (16 ounce) package frozen Market Pantry™ easy-peel shrimp, thawed and peeled
- 1/2 cup fresh lime juice
- 1/4 cup white onion, chopped
- 1/3 cup cilantro, chopped
- 1/2 cup Market Pantry ketchup
- 1 tablespoon Mexican-style hot sauce
- 1 tablespoon extra-virgin olive oil
- 1/2 cucumber, diced
- 1 small avocado, peeled, pitted, diced
- Crostini:
- 6 (1 inch thick) slices Archer Farms French bread, from whole loaf
- 3 tablespoons Market Pantry™ butter, softened
- 2 garlic cloves, minced
- In large skillet over medium heat, cook and stir shrimp in 1/4 cup lime juice, until shrimp are pink. Remove from pan, discard liquid. Cut each shrimp in half widthwise.
- In a medium bowl, combine onion, cilantro, ketchup, hot sauce, oil and cucumber. Stir in shrimp, then refrigerate.
- In small bowl, combine butter and garlic, and spread over both sides of bread. Place bread on a cookie sheet. Broil on high for 4 minutes or until bread is toasted, turning once.
- Combine shrimp and avocado with ketchup mixture. Serve over toasted crostini.