Mussel Ceviche Recipe

Name: Mussel Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds black mussels, scrubbed and beards pulled out; 1 cup dry white wine; 6 bay leaves; 2 medium tomatoes, cored, seeded and diced; 1 small red onion, diced; 1 cup small Spanish olives (picholines), pitted and halved; 1 bunch fresh oregano leaves, roughly chopped; 2/3 cup best quality tomato juice; 1/3 cup freshly squeezed orange juice; 1/3 cup freshly squeezed lime juice; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/4 cup fruity Spanish olive oil; Vegetable oil for frying; 6 to 10 small corn tortillas (recipe attached), or use storebought; 1 avocado, peeled, seeded and mashed

Servings: persons

3 pounds black mussels, scrubbed and beards pulled out
1 cup dry white wine
6 bay leaves
2 medium tomatoes, cored, seeded and diced
1 small red onion, diced
1 cup small Spanish olives (picholines), pitted and halved
1 bunch fresh oregano leaves, roughly chopped
2/3 cup best quality tomato juice
1/3 cup freshly squeezed orange juice
1/3 cup freshly squeezed lime juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup fruity Spanish olive oil
Vegetable oil for frying
6 to 10 small corn tortillas (recipe attached), or use storebought
1 avocado, peeled, seeded and mashed

1
In a wide, heavy saute pan, bring the wine to a boil with the bay leaves.
2
Put in just enough mussels to cover the bottom of the pan.
3
Cover and cook over medium heat 3 to 5 minutes, or until all the shells are open.
4
Lift out mussels with a slotted spoon and set in a bowl to cool.
5
Cook remaining mussels in the same way, in batches as necessary.
6
Reserve the liquid for another use.
7
Discard shells and place mussels in a bowl with tomatoes, onion, olives, oregano, tomato, orange and lime juices, salt, pepper and olive oil.
8
Refrigerate for a few hours to blend flavors.
9
Pour vegetable oil to a depth of 1/2-inch in a small skillet.
10
Fry the tortillas on both sides or about 1 minute, or until crisp.
11
Drain on paper towels.
12
Divide ceviche evenly on tostadas with a dollop of mashed avocado on each.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 pounds black mussels, scrubbed and beards pulled out, 1 cup dry white wine, 6 bay leaves, 2 medium tomatoes, cored, seeded and diced, and more.

Yes, Mussel Ceviche falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mussel Ceviche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions