Sea bass ceviche and beetroot tostadas
Ingredients
Metric
Imperial
Ceviche
- 120g of sea bass, cleaned and diced
- 30ml of kombucha, or a mixture of lemon and lime juice
- 40g of beetroot, peeled and diced
- 40g of red onion, diced
- 20g of toasted sesame seeds
- 30ml of cold-pressed rapeseed oil
- sea salt
- freshly ground black pepper
Pine nut and beetroot paste
- 15g of pine nuts
- 20g of cooked beetroot, diced
- 10g of chipotle chilli, deseeded
- 1 garlic clove, cooked in a dry pan until blackened, then peeled
- 1 tsp water
- sea salt
To serve
- 4 corn tortillas, toasted or fried to make tostadas
- 20g of beetroot, diced (ideally smoked beetroot)
- oregano leaves, to garnish
SAVE RECIPE
Method
1
To make the ceviche, mix all the ingredients (apart from the fish) together in a bowl. Set aside
2
Using a pestle and mortar or a blender, crush the pine nuts to a paste, then add the rest of the ingredients and blitz or crush until smooth. Season with salt and set aside
3
When ready to serve, combine the fish with the ceviche dressing and season. Spread the pine nut mixture onto the tostadas, then top with mounds of the ceviche. Finish with the diced smoked beetroot and garnish with oregano leaves
First published in 2020
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024
