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.
Vegan
Plant Based
Autumn
Winter
Summer
Spring
Main courses
Ingredients
Mushroom Ceviche and Avocado Tostada
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+
£11.72
Roast mushrooms:
Wild mushrooms
/g
900.0 g
0%
Ground black pepper
/g
3.0 g
0%
Knorr® Professional Vegetable Bouillon Powder 1kg
/g
5.0 g
0%
Olive oil
/ml
15.0 ml
0%
For the Ceviche:
Red onions
/g
50.0 g
0%
Tomatoes
/g
150.0 g
0%
Coriander
/g
20.0 g
0%
Aji Peppers
/g
20.0 g
0%
Coconut milk
/ml
25.0 ml
0%
Prepare the Avocado Mousse:
Avocado
/g
352.94 g
0%
Water
/ml
25.0 ml
0%
Smoked paprika
/g
5.0 g
0%
To finish the dish:
tostada
/g
500.0 g
0%
Coriander
/g
15.0 g
0%
/
Roast mushrooms:
-
Wild mushrooms 900.0 g
-
Ground black pepper 3.0 g
-
Olive oil 15.0 ml
For the Ceviche:
-
Red onions 50.0 g
-
Tomatoes 150.0 g
-
Coriander 20.0 g
-
Aji Peppers 20.0 g
-
Coconut milk 25.0 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
Preparation
-
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..
-
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.
-
Prepare the Avocado Mousse:
- Blend all the ingredients together till smooth and chill till required.
-
To finish the dish:
-
Spread avocado mousse on each tostada.
-
Top with a portion of mushroom ceviche.
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Garnish with coriander.
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Serve 2 tostadas per portion.
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