Brown Butter Ceviche Avocado Toast

The Brown Butter

1 stick of butter

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

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

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.

The Ceviche

1/2  pound raw shrimp

1/2 pound raw mahi mahi

1/2 cup red onion thinly sliced

1 Fresno pepper, chopped​

1 cup heirloom tomatoes seeded and diced

2 tablespoons mint leaves chopped

2 avocados peeled and halved

1/2 cup lime juice

1/2 cup lemon juice

​1 blood orange quartered

4 tablespoons brown butter

4 slices sourdough bread

Sea salt to taste​

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.

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.

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.