AVOCADO CEVICHE TOAST
This recipe is a crazy concoction of two of my favorite things - ceviche and avocado toast. And you know what, it's one of the best mashups I've ever created! All the deliciousness melts together in your mouth and it really is a crowd pleaser without ever having to turn on the oven!
Servings 6 Toasts
Calories 383kcal
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 ½" 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
Instructions
- 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.
- Remove fish from refrigerator. Fish should no longer be translucent and shrimp should be pink. Drain liquid from ceviche.
- Combine fish with mango, cilantro, onions, and tomatoes.
- 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.
Notes
- any combination of shellfish and whitefish will do as long as the fish together weighs about 1 pound.
- Ceviche can be made up to 6 hours ahead of serving.
Nutrition
Calories: 383kcal | Carbohydrates: 52g | Protein: 20g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 1081mg | Potassium: 728mg | Fiber: 8g | Sugar: 10g | Vitamin A: 898IU | Vitamin C: 42mg | Calcium: 94mg | Iron: 4mg