Roast mushrooms:

For the Aji and Tomato dressing:

  • Red onions 50.0 g
  • Tomatoes 150.0 g
  • Coriander 20.0 g
  • Aji Peppers 20.0 g
  • Coconut milk 25.0 ml
  • Hellmann's Vegan Mayo 2.6L 75.0 ml

Prepare the Avocado Mousse:

  • Avocado 352.94 g
  • Water 25.0 ml
  • Smoked paprika 5.0 g

To finish the dish:

  • tostada 500.0 g
  • Coriander 15.0 g

Authentic Peruvian flavours and textures come alive in this dish of roast mushrooms topped on a crispy tostada with avocado mousse.



  1. Roast mushrooms:

    • Clean and pull the mushrooms into large strips.
    • Toss with olive oil, KNORR Garlic Puree, KNORR Vegetable Bouillon Powder and black pepper.
    • Roast the mushrooms on a flat tray for 10 minutes in a combi oven at 180c
    • Set aside to cool.
  2. For the Aji and Tomato dressing:

    • Blend the Aji peppers, coconut milk and Hellmann's Vegan Mayo till smooth
    • Fold in diced red onion, tomatoes and coriander.
    • Fold in the roasted mushrooms.
    • Refrigerate until needed.
  3. Prepare the Avocado Mousse:

    • Blend all the ingredients together till smooth and chill till required.
  4. To finish the dish:

    • Spread avocado mousse on each tostada.
    • Top with a portion of mushroom ceviche.
    • Garnish with coriander.
    • Serve 2 tostadas per portion.