Sea bass ceviche with beetroot canapes
Perfect for a cocktail party, these sea bass ceviche and beetroot tostadas will add a splash of colour of freshness to any dinner party.
Buy Sea Bass Fillet Steaks Here
What you’ll need
- 1 sea bass fillet steak
- 2 tbsp pickled beetroot chunks
- juice of 2 limes
- juice of 2 lemons
- wheat tortilla wraps
- cress to serve
Let's Cook!
Step 1
Make the tostadas by cutting 5-7cm circles out of the wraps and deep frying until golden brown.
Step 2
Dice the sea bass into 1cm chunks and combine in a bowl with the lemon and lime juice. Set aside for 5 minutes before stirring in the beetroot. Season well.
Step 3
Spoon a tbsp of fish mixture on to the tostadas and top each one with a pinch of cress
Serve immediately
