Ceviche Toastadas with Mango Pico de Gallo and Avocado Ranch Dressing

Ceviche Toastadas with Mango Pico de Gallo and Avocado Ranch Dressing

Prep: 7 hours

Cook: 10 minutes

Serves: 4

Ingredients for this recipe

Ingredients

  • Ingredients (Tostada Shells) *
  • 1/4 cup Extra virgin olive oil
  • 1 teaspoon black sesame seeds
  • 12 slices KING’S HAWAIIAN Original Hawaiian Sweet Sliced Bread
  • Ingredients (Mango Pico de Gallo) *
  • 2 Ripe mangos, diced
  • 1 Red Bell Pepper, seeded and diced
  • 1 teaspoon Jalapeno pepper, seeded and diced
  • 43834 Small Red Onion, diced
  • 1 Plum tomato, seeded and diced
  • Ingredients (Ceviche) *
  • 2 - 6 ounces Filets of fresh white firm fish like Wahoo, cut into 1/2 inch pieces
  • 1/2 cup Shrimp, cut into pieces
  • 1/4 cup Lime juice
  • 1/4 cup lemon juice
  • 1 teaspoon kosher salt
  • 4 tablespoons Mae Ploy sweet chili sauce
  • 2 tablespoons rice wine vinegar
  • Ingredients (Avocado Ranch Dressing) *
  • 1 avocado - diced
  • 1/4 cup Ranch dressing

Our Products used

Our Products used

Preparation

Preparation

Ceviche Toastadas with Mango Pico de Gallo and Avocado Ranch Dressing
Step 1
Preheat oven to 350 degrees F
Step 2
Brush the bread with olive oil
Step 3
Toast the bread in the oven until crispy for 10 minutes or until toasted
Step 4
Combined all Pico de Gallo ingredients and refrigerate
Step 5
In a mixing bowl combine all Ceviche ingredients and refrigerate for 7 hours or overnight
Step 6
Combine all Avocado Ranch Dressing ingredients, blend until smooth, and refrigerate
Step 7
Combine the mango pico de gallo and the ceviche
Step 8
Spread or drizzle the Avocado Ranch dressing over the toasted sliced bread
Step 9
Spoon the ceviche nicely over the toasted sliced bread
Step 10
Garnish with diced cilantro and enjoy!

Our Products used

Our Products used

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Ceviche Toastadas with Mango Pico de Gallo and Avocado Ranch Dressing

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