Citrus Coconut Mushroom Ceviche Tostada
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.
Ingredients per serving
Roast the Mushrooms
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Wild mushrooms, fresh 2.0 lbs
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Extra Virgin Olive Oil 0.25 cup
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Kosher salt 1.0 tsp
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Black pepper, freshly ground 0.5 tsp
Prepare the Ceviche
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Red onion, small dice 0.25 cup
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Roma tomato, small dice 0.5 cup
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Cilantro, chiffonade 2.0 Tbsp
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Aji amarillo puree 2.0 Tbsp
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Coconut milk 0.75 cup
Prepare the Avocado Mousse
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Avocados, Haas 2.0 each
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Water 2.0 Tbsp
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Extra Virgin Olive Oil 2.0 Tbsp
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Cilantro, fresh, cleaned 2.0 Tbsp
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Cayenne pepper 0.5 tsp
Finish the Dish
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Tostadas 20.0 each
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Cilantro, chiffonade 0.25 cup
Preparation
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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.
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Prepare the Ceviche
- Combine all ingredients in a large bowl and fold in the roasted mushrooms.
- Refrigerate until needed.
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Prepare the Avocado Mousse
- Combine all ingredients in a blender and puree for at least 1 minute.
- Refrigerate until needed.
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Finish the Dish
- Spread avocado mousse on each tostada. Top with a portion of mushroom ceviche. Garnish with cilantro. Serve 2 tostadas per portion.
