Citrus Coconut Mushroom Ceviche Tostada
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.
Appetizer/Shareable
Vegan
Main Course
Gluten free
Ingredients per serving
Roast the Mushrooms
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Wild mushrooms, fresh 900.0 g
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Extra virgin olive oil 60.0 ml
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Black pepper, freshly ground 1.0 g
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Salt, kosher 12.0 g
Prepare the Ceviche
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Red onion, small dice 40.0 g
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Roma tomato, small dice 100.0 g
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Cilantro leaves, chiffonade 2.0 g
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Aji Amarillo paste 35.0 g
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Coconut milk 180.0 ml
Prepare the Avocado Mousse
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Avocado, Hass 2.0 each
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Water 30.0 ml
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Extra virgin olive oil 30.0 ml
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Cilantro, fresh, chopped 2.0 g
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Cayenne pepper 1.0 g
Finish the Dish
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Tostadas (Corn) 20.0 each
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Cilantro leaves, chiffonade 4.0 g
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Avocado Mousse, prepared
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Mushroom Ceviche, prepared
Preparation
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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.
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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.
