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Ingredients
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Made by the creator of Recipe Cart.
Made by the creator of Recipe Cart.
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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