Smoked Mussel Ceviche Tostadas

This interestingly flavored ceviche combines silky smoked mussels with crisp jicama, earthy beets and fresh citrus. It’s great for anyone squeamish about eating raw fish since the mussels are fully cooked.

 

 

Mary Sue Milliken is an American chef, author, restaurateur, television personality and co-owner of Border Grill. She specializes in modern Mexican cuisine. 

 

 

 

 

 

Susan Feniger is a chef, restaurateur, cookbook author, and TV star. She co-owns Border Grill and Street, both in Los Angeles, and is the co-author of five cookbooks, including Mesa Mexicana,Cooking with Too Hot Tamales, and Mexican Cooking for Dummies.

 

 


Ingredients
3
medium golden beets
1
medium jicama, peeled and diced into 1/2-inch squares
1
small red onion, peeled and diced finely
2
to 3 jalapeño 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
fresh orange juice
1/4
cup
fresh lime juice
1
teaspoon
kosher salt
1/2
teaspoon
freshly ground black pepper
8
crispy flat corn tortillas
1
avocado, peeled and seeded, mashed
Directions
Preheat the oven to 350 F. 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, jicama, 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.

The base number of servings for this recipe is 8
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