Sea bass ceviche and beetroot tostadas

Makes 4 tostadas
20 minutes



  • 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


To make the ceviche, mix all the ingredients (apart from the fish) together in a bowl. Set aside
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
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