Recipe courtesy of Mary Sue Milliken and Susan Feniger

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.
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  • Level: Easy
  • Total: 3 hr
  • Prep: 3 hr
  • Yield: 6 to 8 tostadas
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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


  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.