Smoked Mussel Ceviche Tostadas

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.]

Total Time:
3 hr
Prep:
3 hr

Yield:
6 to 8 tostadas
Level:
Easy

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.


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