Smoked Mussel Ceviche 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