Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Smoked Mussel Ceviche Tostadas
- Level: Easy
- Yield: 6 to 8 tostadas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 7 servings
- Calories
- 249
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 24
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 9
- Cholesterol
- 14
- Sodium
- 458
- Total: 3 hr
- Prep: 3 hr
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.