Ingredients per serving


Roast the Mushrooms

  • Wild mushrooms, fresh 2.0 lbs
  • Extra Virgin Olive Oil 0.25 cup
  • Kosher salt 1.0 tsp
  • Black pepper, freshly ground 0.5 tsp

Prepare the Ceviche

  • Red onion, small dice 0.25 cup
  • Roma tomato, small dice 0.5 cup
  • Cilantro, chiffonade 2.0 Tbsp
  • Aji amarillo puree 2.0 Tbsp
  • Coconut milk 0.75 cup
  • Knorr® Professional Intense Flavors Citrus Fresh 4 x 13.5 oz 6.0 Tbsp

Prepare the Avocado Mousse

  • Avocados, Haas 2.0 each
  • Water 2.0 Tbsp
  • Extra Virgin Olive Oil 2.0 Tbsp
  • Knorr® Professional Intense Flavors Citrus Fresh 4 x 13.5 oz 0.25 cup
  • Cilantro, fresh, cleaned 2.0 Tbsp
  • Cayenne pepper 0.5 tsp

Finish the Dish

  • Tostadas 20.0 each
  • Cilantro, chiffonade 0.25 cup

Authentic Peruvian flavors and textures come alive in this dish of roasted wild mushrooms tossed in a sauce of bright citrus and creamy coconut milk.  Topped on a crispy tostada with avocado mousse.



  1. Roast the Mushrooms

    • Clean and chop the mushroom.
    • Place mushrooms in a bowl and toss with the olive oil, saltand pepper.
    • Lay the mushrooms in a single layer on a sheet pan and roast in a 400F oven for 10-12 minutes or until golden brown. Set aside.
  2. Prepare the Ceviche

    • Combine all ingredients in a large bowl and fold in the roasted mushrooms.
    • Refrigerate until needed.
  3. Prepare the Avocado Mousse

    • Combine all ingredients in a blender and puree for at least 1 minute.
    • Refrigerate until needed.
  4. Finish the Dish

    • Spread avocado mousse on each tostada. Top with a portion of mushroom ceviche. Garnish with cilantro. Serve 2 tostadas per portion.