AVOCADO CEVICHE TOAST

Name: AVOCADO CEVICHE TOAST
Prep time: 25 min
Total time: 3 h 55 min
Ingredients: ½ lb. raw shrimp (shelled, deveined, tails removed*); ¼ lb. raw scallops*; ¼ lb. raw white fish (rockfish, halibut, or sole work well*); 5 limes; 1 mango (chopped in 1/2" pieces); 1 cup chopped cilantro leaves; 2 green onions (chopped); 8 mini tomatoes (quartered); 6 slices hearty bread; 2 large avocados; ½ teaspoon salt; ½ teaspoon fresh pepper; chili flakes optional

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Prep Time: 25 minutes

Total: 235 minutes

Servings: 6

dinner fish lunch

Instructions

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Step 1

Cut all fish into ½" pieces. Add to medium bowl. Add juice of limes - fish should be completely covered by juice. Cover and refrigerate 3-4 hours.

Step 2

Remove fish from refrigerator. Fish should no longer be translucent and shrimp should be pink. Drain liquid from ceviche.

Step 3

Combine fish with mango, cilantro, onions, and tomatoes.

Step 4

Toast bread slices until golden brown. Divide avocado between toasts, mash with fork. Season with salt and pepper. Divide ceviche on toasts. Sprinkle with chili flakes if desired. Serve immediately.

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