Menu
  1. Home
  2. Recipes
  3. Mushroom Ceviche and Avocado Tostada
  1. Recipes

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

−
+

Roast mushrooms:

For the Ceviche:

Prepare the Avocado Mousse:

To finish the dish:

  • tostada 500 g
  • Coriander 15 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.