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.
Ingredients For Sea Bass Ceviche With Beetroot Tostadas Recipe
120 gram Sea bass
30 milliliter Kombucha
40 gram Beetroot
40 gram Red Onion
20 gram Toasted Sesame Seeds
30 milliliter Cold pressed rapeseed oil
Sea salt
Freshly ground black pepper
15 gram Pine Nuts
20 gram Cooked beetroot
10 gram Chipotle chilli
1 Garlic Clove
1 teaspoon Water
Sea salt
4 Corn Tortillas
20 gram Beetroot
Nutrition value
155
calories per serving
12 g Fat8 g Protein3 g Carbs2 g FiberOther
Current Totals
12 g Fat
8 g Protein
3 g Carbs
2 g Fiber
MacroNutrients
Carbs
3 g
Protein
8 g
Fiber
2 g
Fats
Fat
12 g
Vitamins & Minerals
Calcium
94 mg
Iron
1 mg
Vitamin A
87 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
35 mcg
Vitamin B12
0 mcg
Vitamin C
6 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
56 mg
Manganese
1 mg
Phosphorus
122 mg
Selenium
13 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment