Smoked Mussel Ceviche Tostadas

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

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.