Recipe courtesy of Mary Sue Milliken and Susan Feniger
Total:
3 hr 10 min
Active:
3 hr
Level:
Easy

Ingredients

Directions

In a wide, heavy saute pan, bring the wine to a boil with the bay leaves. Put in just enough mussels to cover the bottom of the pan. Cover and cook over medium heat 3 to 5 minutes, or until all the shells are open. Lift out mussels with a slotted spoon and set in a bowl to cool. Cook remaining mussels in the same way, in batches as necessary. Reserve the liquid for another use. Discard shells and place mussels in a bowl with tomatoes, onion, olives, oregano, tomato, orange and lime juices, salt, pepper and olive oil. Refrigerate for a few hours to blend flavors.

Pour vegetable oil to a depth of 1/2-inch in a small skillet. Fry the tortillas on both sides or about 1 minute, or until crisp. Drain on paper towels.

Divide ceviche evenly on tostadas with a dollop of mashed avocado on each.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Smoked Mussel Ceviche Tostadas

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Ceviche

Recipe courtesy of The National Hotel

Ceviche

Ceviche

Recipe courtesy of Claire Robinson

Ceviche

Recipe courtesy of Scott Leibfried

Ceviche

Recipe courtesy of Dinners at the Farm

Ceviche

Recipe courtesy of Scott Leibfried

Ceviche

Mussels

Recipe courtesy of The Brazen Head

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.