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.
Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
3 hr
Prep:
3 hr
Yield:
6 to 8 tostadas
Level:
Easy

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Mussel Ceviche

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Pasta with Smoked Mussels and Capers

Recipe courtesy of Michele Urvater

Penn Cove Mussels with Smoked Salmon and Creammm...good

Recipe courtesy of Rawle Jefferds

House Smoked Salmon, Potato, Grilled Stack, with Chive Mousse, garnished with Vegetable Ceviche

Recipe courtesy of Erica Miller

Ceviche (Shrimp and Grouper) with Serrano Chiles, Mango, Smoked Tomatoes, Crispy Plantain Chips

Recipe courtesy of Bobby Flay

Pan Seared Arctic Char and Cultivated Mussels in a Smoked Tomato and Green Garlic Broth with Posole

Recipe courtesy of Bobby Flay

Steamed Mussels with Coconut-Green Chile Broth and Black Pepper French Fries with Smoked Red Pepper Aioli

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Latest Stories