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Mushroom Ceviche and Avocado Tostada

Authentic Peruvian flavors and textures come alive in this dish of wild mushroom ceviche. Topped on a crispy tostada with avocado mousse.

Mushroom Ceviche and Avocado Tostada – recipe

Ingredients

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Roast mushrooms:

For the Ceviche:

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

Preparation

  1. Roast mushrooms:

    • Clean and pull the mushrooms into large strips.
    • Place mushrooms in a bowl and toss with the olive oil, KNORR Garlic Pure, KNORR Vegetable Bouillon Powder and black pepper.
    • Lay the mushrooms in a single layer on atray and roast for 10 minutes in a combi oven at 180c
    • Set aside to cool..

  2. For the Ceviche:

    • 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.