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Citrus Coconut Mushroom Ceviche Tostada

Citrus Coconut Mushroom Ceviche Tostada – - Recipe

Authentic Peruvian flavours 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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Ingredients per serving

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Roast the Mushrooms

  • Wild mushrooms, fresh 900.0 g
  • Extra virgin olive oil 60.0 ml
  • Black pepper, freshly ground 1.0 g
  • Salt, kosher 12.0 g

Prepare the Ceviche

  • Red onion, small dice 40.0 g
  • Roma tomato, small dice 100.0 g
  • Cilantro leaves, chiffonade 2.0 g
  • Aji Amarillo paste 35.0 g
  • Coconut milk 180.0 ml
  • Knorr® Professional Intense Flavours Citrus Fresh 4 x 400 ml 90.0 ml

Prepare the Avocado Mousse

  • Avocado, Hass 2.0 each
  • Water 30.0 ml
  • Extra virgin olive oil 30.0 ml
  • Knorr® Professional Intense Flavours Citrus Fresh 4 x 400 ml 60.0 ml
  • Cilantro, fresh, chopped 2.0 g
  • Cayenne pepper 1.0 g

Finish the Dish

  • Tostadas (Corn) 20.0 each
  • Cilantro leaves, chiffonade 4.0 g
  • Avocado Mousse, prepared
  • Mushroom Ceviche, prepared

Preparation

  1. Roast the Mushrooms

    • Clean and chop the mushroom.
    • Place mushrooms in a bowl and toss with the olive oil, salt and pepper.
    • Lay the mushrooms in a single layer on a sheet pan and roast in a 200C 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.
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