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Ingredients

+

Mushrooms

Ceviche

Avocado Mousse

Finish the Dish

  • Tortillas 10.0 whole
  • Oil for frying
  • Coriander, chopped 20.0 g

Authentic Peruvian flavours and textures come alive in this dish of roasted wild mushrooms tossed in a sauce of bright citrus and creamy coconut milk. Season with Robertsons Veggie Seasoning for great flavour, and serve on a crispy tostada with avocado mousse.

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Preparation

  1. Mushrooms

    1. Place mushrooms in a bowl and toss with the olive oil and Robertsons Veggie Seasoning. 
    2. Lay the mushrooms in a single layer on a sheet pan and roast in a pre-heated 200 °C oven for 10-12 min or until golden brown. Set aside.  
  2. Ceviche

    1. Combine all ingredients in a large bowl and fold in the roasted mushrooms. 
    2. Refrigerate until needed.
  3. Avocado Mousse

    1. Combine all ingredients in a blender and puree for at least 1 min. 
    2. Refrigerate until needed.  
  4. Finish the Dish

    1. Fry the tortillas until crispy. 
    2. Spread avocado mousse on each tostada. Top with a portion of mushroom ceviche. Garnish with coriander.   
  5. Chef’s Tip:

    You can create a Tostada bowl by placing the tortilla over an oven-proof dish and baking it in the oven.
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