Smoked Mussel Ceviche Tostadas |
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Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 6 |
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This interestingly flavored ceviche combines silky smoked mussels with crunchy vegetables whose sweetness sets off a flavor explosion in[ your mouth. It's also great for anyone squemish about eating raw fish since the mussels are fully cooked.] Ingredients:
3 medium golden beets |
1 medium jicima, peeled and diced into 1/2-inch squares |
1 small red onion, peeled and diced finely |
2 to 3 jalepeno chilies, stemmed, seeded and finely diced |
12 ounces smoked mussels |
1/4 cup extra virgin olive oil |
1 bunch cilantro leaves, washed, fried and roughly chopped |
1/4 cup freshly squeezed orange juice |
1/4 cup freshly squeezed lime juice |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
6 to 10 crispy flat corn tortillas |
1 avocado, peeled and seeded, mashed |
Directions:
1. In a 350 degree oven, roast beets until cooked through, about 45 minutes. When cool enough to handle, rub skins off and dice into 1/2-inch squares. Place beets, jicima, onion, chilies, and mussels in a bowl with the olive oil, cilantro, juices, salt, and pepper. Refrigerate a few hours to blend flavors. Divide ceviche evenly on tostadas and garnish with a dollop of mashed avocado on each. Serve immediately.
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