Ceviche Toastadas with Mango Pico de Gallo and Avocado Ranch Dressing

Ceviche Toastadas with Mango Pico de Gallo and Avocado Ranch Dressing

Prep: 20 Minutes Cook: over Minutes Serves: 4 Submitted by: Chef David Bland


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
1/4 Small Red Onion, diced
1 Plum tomato, seeded and diced
Kosher salt and black pepper, to taste
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
Juice of 1/2 lemon
1/4 cup 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!