Recipe courtesy of Mary Sue Milliken and Susan Feniger

Mussel Ceviche

  • Level: Easy
  • Total: 3 hr 10 min
  • Prep: 3 hr
  • Cook: 10 min
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3 pounds black mussels, scrubbed and beards pulled out

1 cup dry white wine

6 bay leaves

2 medium tomatoes, cored, seeded and diced

1 small red onion, diced

1 cup small Spanish olives (picholines), pitted and halved

1 bunch fresh oregano leaves, roughly chopped

2/3 cup best quality tomato juice

1/3 cup freshly squeezed orange juice

1/3 cup freshly squeezed lime juice

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup fruity Spanish olive oil

Vegetable oil for frying

6 to 10 small corn tortillas (recipe attached), or use store bought

1 avocado, peeled, seeded and mashed


  1. 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.
  2. 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.
  3. Divide ceviche evenly on tostadas with a dollop of mashed avocado on each.
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