Sea bass ceviche with beetroot canapes

Cook: 25 minutes
Perfect for a cocktail party, these sea bass ceviche and beetroot tostadas will add a splash of colour of freshness to any dinner party.

Sea bass ceviche with beetroot canapes

Refreshing ceviche recipe, here with sea bass. Perfect starters at a dinner party.

Ingredients

1 sea bass fillet steak

2 tbsp pickled beetroot chunks

juice of 2 limes

juice of 2 lemons

wheat tortilla wraps

cress to serve

Cooking steps

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

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

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