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