Sea bass ceviche and beetroot tostadas

Fresh, zingy, sweet and earthy all at the same time, these pink-hued tostadas combine meaty sea bass with beetroot to create Mexican tostadas with a twist.

First published in 2020
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Ingredients

Metric

Imperial

Ceviche

Pine nut and beetroot paste

To serve

  • 4 corn tortillas, toasted or fried to make tostadas
  • 20g of beetroot, diced (ideally smoked beetroot)
  • oregano leaves, to garnish

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
share recipe:

Blending Mexican dishes and techniques with British ingredients, Santiago Lastra is treading a never-seen-before culinary path at his beautiful terracotta-toned London restaurant KOL.

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