Brown Butter Ceviche Avocado Toast

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place a light colored saucepan over medium to medium low heat.

Step 2

Place the butter in the pan and occasionally swirl it around a bit to cook evenly.

Step 3

Once the butter has melted it will begin to turn from yellow to toasty brown. This should probably be called toasted butter, as you will start to smell a fantastic nutty aroma as the butter browns. Remember to continue swirling and once it is browned remove from heat, place in a heat safe bowl, and set aside. The entire process should take about 10 minutes.

Step 4

Place the shrimp and mahi mahi in a bowl. Add the lemon and lime juice and toss to coat. Cover and place it in the refrigerator to get its chemical cook on. (at least 30 minutes or until the shrimp turns pink and the fish turns opaque but no more than two hours). Once done, drain from the lemon and lime juice and toss with the sliced red onion, Fresno pepper and those lovely tomatoes.

Step 5

Toast the bread just right then spread about one tablespoon of that delicious brown butter on each slice. Remove the avocado halves from the peel. Place one avocado half on each slice of toast and get your mash on with the back of a fork. Sprinkle with sea salt.

Step 6

Top each slice of avocado toast with 1/4 of the ceviche mixture with. Sprinkle with about 1/4 of the mint, then squeeze each with a quarter of the blood orange. Enjoy​ your fantastic avocado toast.

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