Smoked Mussel Ceviche Tostadas

• 3 medium golden beets
• 1 medium jicima, peeled and diced into 1/2-inch squares
• 1 small red onion, peeled and diced finely
• 2 to 3 jalepeno chilies, stemmed, seeded and finely diced
• 12 ounces smoked mussels
• 1/4 cup extra virgin olive oil
• 1 bunch cilantro leaves, washed, fried and roughly chopped
• 1/4 cup freshly squeezed orange juice
• 1/4 cup freshly squeezed lime juice
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 to 10 crispy flat corn tortillas
• 1 avocado, peeled and seeded, mashed

1. In a 350 degree oven, roast beets until cooked through, about 45 minutes.
2. When cool enough to handle, rub skins off and dice into 1/2-inch squares.
3. Place beets, jicima, onion, chilies, and mussels in a bowl with the olive oil, cilantro, juices, salt, and pepper.
4. Refrigerate a few hours to blend flavors.
5. Divide ceviche evenly on tostadas and garnish with a dollop of mashed avocado on each.
6. Serve immediately.

golden beets, jicima, red onion, jalepeno chilies, mussels, extra virgin olive oil, cilantro, freshly squeezed orange juice, freshly squeezed lime juice, salt, freshly ground black pepper, corn tortillas, avocado

Taken from www.foodnetwork.com/recipes/smoked-mussel-ceviche-tostadas-recipe.html (may not work)