Best Smoked Mussel Ceviche Tostadas Recipes

MUSSEL CEVICHE

Mussel Ceviche image

Provided by Food Network

Time 3h10m

Number Of Ingredients 16

Ingredients

3 pounds black mussels, scrubbed and beards pulled out
1 cup dry white wine
6 bay leaves
2 medium tomatoes, cored, seeded and diced
1 small red onion, diced
1 cup small Spanish olives (picholines), pitted and halved
1 bunch fresh oregano leaves, roughly chopped
2/3 cup best quality tomato juice
1/3 cup freshly squeezed orange juice
1/3 cup freshly squeezed lime juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup fruity Spanish olive oil
Vegetable oil for frying
6 to 10 small corn tortillas (recipe attached), or use store bought
1 avocado, peeled, seeded and mashed

Steps:

In a wide, heavy saute pan, bring the wine to a boil with the bay leaves. Put in just enough mussels to cover the bottom of the pan. Cover and cook over medium heat 3 to 5 minutes, or until all the shells are open. Lift out mussels with a slotted spoon and set in a bowl to cool. Cook remaining mussels in the same way, in batches as necessary. Reserve the liquid for another use. Discard shells and place mussels in a bowl with tomatoes, onion, olives, oregano, tomato, orange and lime juices, salt, pepper and olive oil. Refrigerate for a few hours to blend flavors.
Pour vegetable oil to a depth of 1/2-inch in a small skillet. Fry the tortillas on both sides or about 1 minute, or until crisp. Drain on paper towels.
Divide ceviche evenly on tostadas with a dollop of mashed avocado on each.

CEVICHE TOSTADAS

Ceviche Tostadas image

Provided by Molly O'Neill

Categories appetizer

Time 6h30m

Yield 8 tostadas

Number Of Ingredients 11

Ingredients

8 5 1/2-inch extra-thin corn tortillas, or prepared tostada shells
Vegetable oil for frying
1 pound orange roughy, red snapper or other fish fillet
1 1/4 cups Key lime juice, or 1 cup lime juice and 1/4 cup lemon juice
1 tablespoon salt
1/2 teaspoon dried oregano
2 heaping tablespoons cilantro, coarsely chopped
1/4 red onion, thinly sliced
1 medium tomato, diced
Freshly ground black pepper to taste
Hot sauce (optional)

Steps:

To make tostada shells, lay tortillas in a single layer on a counter and cover with a dry towel for about 30 minutes. Heat oil to 1-inch depth in a large skillet to 380 degrees. Fry one at a time until golden, about 30 seconds per side. Drain on paper towels.
Cut fish into half-inch dice. Marinate in lime juice and salt to cover for 1 to 6 hours. Drain fish, mix with remaining ingredients and serve on the crisped tortillas with lime wedges, or use as a dip with tortilla chips.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 28 grams, Carbohydrate 29 grams, Fat 33 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 428 milligrams, Sugar 1 gram, TransFat 0 grams