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 |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 7 servings |
| Calories | 249 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 9 g |
| Cholesterol | 14 mg |
| Sodium | 458 mg |
| Serving Size | 1 of 7 servings |
| Calories | 249 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 9 g |
| Cholesterol | 14 mg |
| Sodium | 458 mg |