Guacamole & Shrimp Ceviche Toasts

I’m thrilled about two things today. First, this recipe! These Guacamole & Shrimp Ceviche Toasts are the tastiest appetizer for any upcoming celebration! Second, my Dinogo cruise is officially booked!

In just a few weeks, I’m setting off on a 7-day Western Caribbean cruise. I created this tropical recipe to get excited and to take you along on this flavorful adventure with me!

I find myself constantly admiring images of the sea on my Beach, Wanderlust, and Water, Ocean, Sun Pinterest boards for inspiration. Last year, during a family vacation, I captured these stunning photos of the bright blue Caribbean Sea. The colors there are simply breathtaking!

So, where am I headed on this adventure? Great question!

To many places I’ve yet to explore. We’ll be boarding the ship in Miami (which I adore!), then cruising to four incredible ports! First up is Cozumel, Mexico (hello, ceviche!), followed by Belize, Mahogany Bay, Isla Roatan in Honduras, and finally Costa Maya, Mexico (the guacamole capital). There will be fantastic photo opportunities and, even better, delicious food on board the ship.

I can’t wait to share our adventures once we set sail, but for now, I thought this recipe would be a delightful way to get our taste buds tingling.

My family is a huge fan of ceviche and guacamole. These toasts are incredibly easy to whip up for cocktail gatherings, family meals, and festive celebrations. While I was preparing these toasts, my 7-year-old couldn’t resist sneaking spoonfuls of the zesty shrimp!

I savored mine with a glass of rosé, but a margarita would also be an excellent choice! My kids enjoyed theirs with fresh mango juice.

Stay tuned for more posts inspired by island vibes and cruising adventures. I’m excited to share all the fun and flavors with you!

Dig in and enjoy!

Ingredients

• 16 raw shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 tablespoons freshly squeezed lemon juice
• 1 tablespoon chopped cilantro
• 1 plum tomato, diced, plus 1 for slicing as a garnish
• 1/4 cup diced red onion
• A pinch of salt and pepper
• 2 ripe avocados
• 2 tablespoons fresh lemon juice
• French baguette, cut into 24 slices, each 1/2 inch thick

Method

1. Preheat your oven to 400°F, placing the rack in the center. Arrange the slices on a baking tray in a single layer and brush the tops with olive oil. Toast for approximately 5 minutes.
2. In a small glass bowl, combine the shrimp, olive oil, and lemon juice. Add a pinch of garlic salt and gently mix until everything is well combined. Refrigerate the mixture for 20 minutes.
3. For the guacamole, mash the avocados with lemon juice, seasoning with garlic salt and pepper. Stir in the onion and tomato.
4. Spread guacamole on each baguette slice, then top with a slice of tomato, shrimp ceviche, and cilantro.

This article was crafted for Away We Go with Dinogo, your go-to source for inspiring getaway vibes.