Mussel Ceviche
Serves: 3
Carole Volkman
1 January 1970
Based on User reviews:
57
Spice
55
Sweetness
46
Sourness
44
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 cup
White Wine (dry)2 medium
Tomatoes (cored, seeded and diced)1 small
Red Onion (diced)1 tsp
SaltDirections:
1
In a wide, heavy saute pan, bring the wine to a boil with the bay leaves
2
Put in just enough mussels to cover the bottom of the pan
3
Cover and cook over medium heat 3 to 5 minutes, or until all the shells are open
4
Lift out mussels with a slotted spoon and set in a bowl to cool
5
Cook remaining mussels in the same way, in batches as necessary
6
Reserve the liquid for another use
7
Discard shells and place mussels in a bowl with tomatoes, onion, olives, oregano, tomato, orange and lime juices, salt, pepper and olive oil
8
Refrigerate for a few hours to blend flavors
9
Pour vegetable oil to a depth of 1/2-inch in a small skillet
10
Fry the tortillas on both sides or about 1 minute, or until crisp
11
Drain on paper towels
12
Divide ceviche evenly on tostadas with a dollop of mashed avocado on each