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.
Recipe courtesy of
Mary Sue Milliken
and
Susan Feniger
- 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.
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