Citrus Coconut Mushroom Ceviche Tostada

Name: Citrus Coconut Mushroom Ceviche Tostada
Yield: 10
Ingredients: 2.0lbs Wild mushrooms, fresh; 0.25cup Extra Virgin Olive Oil; 1.0tsp Kosher salt; 0.5tsp Black pepper, freshly ground; 0.25cup Red onion, small dice; 0.5cup Roma tomato, small dice; 2.0Tbsp Cilantro, chiffonade; 2.0Tbsp Aji amarillo puree; 0.75cup Coconut milk; 6.0Tbsp Knorr® Professional Intense Flavors Citrus Fresh 4 x 13.5 oz; 2.0each Avocados, Haas; 2.0Tbsp Water; 2.0Tbsp Extra Virgin Olive Oil; 0.25cup Knorr® Professional Intense Flavors Citrus Fresh 4 x 13.5 oz; 2.0Tbsp Cilantro, fresh, cleaned; 0.5tsp Cayenne pepper; 20.0each Tostadas; 0.25cup Cilantro, chiffonade

Citrus Coconut Mushroom Ceviche Tostada – - Recipe

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.

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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

Appetizer/Shareable

Vegetables

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Vegan

Vegetarian

Plant-Forward

Gluten-free

Delivery and Takeaway

Knorr®

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Limited Service Restaurants

Main Course

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.

...

Preparation

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.
Prepare the Ceviche
- Combine all ingredients in a large bowl and fold in the roasted mushrooms.
- Refrigerate until needed.
Prepare the Avocado Mousse
- Combine all ingredients in a blender and puree for at least 1 minute.
- Refrigerate until needed.
Finish the Dish
- Spread avocado mousse on each tostada. Top with a portion of mushroom ceviche. Garnish with cilantro. Serve 2 tostadas per portion.