Ceviche Toastadas with Mango Pico de Gallo and Avocado Ranch Dressing

Prep: 7 hours

Cook: 10 minutes

Serves: 4

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

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$12.00

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!

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Ingredients for this recipe