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

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Total:: 3 hr
Prep:: 3 hr

Yield:: 6 to 8 tostadas

Level:: Easy

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.

My Private Notes

Name: Smoked Mussel Ceviche Tostadas
Prep time: P0Y0M0DT3H0M0.000S
Total time: P0Y0M0DT3H0M0.000S
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