Mussels ceviche "style''
Mussels ceviche style! We love mussels, we love ceviche, so it's a golden combination if you ask us. You can easily eat the mussels raw. But if you're not into that, the recipe is just as delicious with cooked mussels. This recipe comes from the Zeeland mussel cookbook by our founder Bart van Olphen.
In this recipe, we use raw mussels, but you can easily substitute them with cooked mussel meat.
Mix the red onion, tomato, and chili pepper in a bowl. Place it in the freezer for 15-20 minutes so the vegetables become nice and crispy.
Juice 3 limes into a bowl and add the whole garlic clove, ginger, and coriander stems (without the leaves). Let it sit for 10 minutes so the flavors can infuse.
Juice 3 limes into a bowl and add the whole garlic clove, ginger, and coriander stems (without the leaves). Let it sit for 10 minutes so the flavors can infuse.
Place the mussels in the marinade, stir well, and let the flavors marinate for 4-5 minutes.
In the meantime, remove the mixture of red onion, tomato, and chili pepper from the freezer and mix it with the juice of the remaining lime and the coriander leaves (optional, chopped).
Now, add the avocado and mango to the marinated mussels and stir gently. Spoon the mussels with the avocado and mango onto a plate. Sprinkle the pomegranate seeds on top and place the tomato, onion, and chili pepper salad over it. Optionally, grate some lime zest on top.
