Ingredients

• 1 pound cremini mushrooms, thinly sliced
• 0.75 cup lime juice, fresh-squeezed
• 2 avocados, pitted and sliced
• 4 tomatoes, diced
• 1 jalapeño pepper, minced, seeds removed
• 0.5 red onion, finely diced
• 0.5 cup cilantro, chopped
• 1 teaspoon cumin
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 8 tostadas
• 0.5 cup Mexican crema
• 1 lime wedges, cut into wedges

Steps

1. Slice the cremini mushrooms thinly (about ⅛ inch thick) and place them in a medium mixing bowl.
2. Pour the fresh lime juice over the mushrooms, add ½ teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon cumin. Stir well to combine.
3. Let the mushroom mixture marinate for 15 minutes at room temperature to develop the ceviche-like texture and flavor.
4. While the mushrooms marinate, prepare the salsa: dice the 4 tomatoes, mince the jalapeño, and finely dice ½ red onion into a separate bowl.
5. Add the chopped cilantro to the tomato mixture, squeeze the juice from an additional lime half into the salsa, and season with a pinch of salt and pepper. Stir and set aside.
6. Cut the 2 avocados in half lengthwise around the pit, remove the pit, and carefully slice each half into thin crescents. Keep them on the cutting board until assembly.
7. Arrange the 8 tostadas on a large serving platter.
8. Spoon the marinated mushroom mixture evenly onto each tostada (about 2 tablespoons per tostada).
9. Fan 3–4 avocado slices on top of the mushrooms on each tostada.
10. Spoon 2 tablespoons of the fresh tomato-cilantro salsa onto each tostada, allowing some to cascade slightly over the sides.
11. Drizzle each tostada with 1 tablespoon of crema in a thin, artistic pattern across the top.
12. Garnish the platter with additional fresh cilantro leaves and arrange lime wedges around the tostadas for serving.
13. Serve immediately while the tostadas are still crisp and the mushrooms and avocado are at peak freshness.