In a large pot, boil salted water. Prepare a large bowl with ice water for an ice bath. Add the shrimp to the boiling water and cook for 1 to 2 minutes or until just pink. Transfer the shrimp to the ice bath. Let the shrimp cool at least 5 minutes, then dice into small pieces.

In a large bowl, combine shrimp, avocado, tomatoes, onion, lime juice, cilantro, black pepper, and the juiced blood orange. Cover the bowl and let sit in the fridge for 45 minutes to an hour, or until the shrimp is fully pink.

Prepare the Tribeca Oven French Batard according to package instructions. Slice the loaf into ¼” slices.

Brush the slices with olive oil and toast until golden, about 5-7 minutes.

Serve the ceviche with toasted Tribeca Oven French Batard.