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.

  • Beginner
  • Serves 2
  • 25 minutes
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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!

Sea bass ceviche with beetroot canapes
Step 1

Make the tostadas by cutting 5-7cm circles out of the wraps and deep frying until golden brown.

Sea bass ceviche with beetroot canapes
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.

Sea bass ceviche with beetroot canapes
Step 3

Spoon a tbsp of fish mixture on to the tostadas and top each one with a pinch of cress
Serve immediately

Mediterranean Sea Bass fillets

Fish used in this recipe

Mediterranean Sea Bass fillets

From £7.10
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