Sweet and Sour Mussels Ceviche

Not a true ceviche since the mussels are cooked first

Photo by Lil B.

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

Ingredients

  • 48

    mussels, steamed and removed from the shell

  • 3

    c. of fish stock or clam juice

  • 1

    stalk lemongrass, crushed

  • 1

    tbl. coriander

  • 1/2

    c. chopped scallions

  • Juice of 2 limes or 1.5 tbls of lime juice

  • Juice of 2 oranges

  • 1/4

    tomato puree

  • 1/2

    c. diced fresh pineapple

  • 1/4

    c. diced papaya

  • 1/4

    c. diced jicama

  • 1/2

    c. diced green pepper

  • 2

    garlic cloves, minced

  • A few sprigs of Thai basil, torn. You can use regular basil if you can't find the Thai variety

  • 1

    grapefruit cut into sections for garnish

Directions

To steam mussels: 1) in a large pot, combine stock, lemongrass and coriander and bring to a boil. Reduce heat to medium, simmer for 3 minutes 2) Add mussels and return heat to high. Stir and cover pot. Cook for 3 to 5 minutes until mussels open. Discard any which do not open. 3) Remove from the shells Ceviche 1) Combine mussels, scallions, lime juice, orange juice and tomato puree. Chill for about 30 minutes 2) Combine pineapple, papaya, jicama, green pepper, garlic and basil. Season with salt and pepper. Stir in the mussels mixture. 3) Garnish with grapefruit sections and serve

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