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Mussel ceviche

The ready-to-eat Avignon is incredibly convenient when making ceviche. Because the mussels are lightly cooked, the shells are easy to open. The wild garlic and oil make the tiger's milk slightly milder. A perfect snack for cocktail hour!
mosselen ceviche
Gang appetizer, entree
Porties 4


  • 1 container ready-to-eat mussels Avignon

For the tiger milk:

  • 4 limes squeezed
  • 1 lemon squeezed
  • 1 red jalapeño pepper
  • 3 sprigs coriander
  • 1 red onion
  • black pepper


  • Slice the red jalapeño into strips, the red onion into half rings, and chop the coriander.
  • Combine the lemon and lime juice and place the ingredients in it.
  • Take the mussels (partly) from their shells and put the in the tiger milk
  • Add pepper to taste. Serve with bread.
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