Sea Bass Ceviche With Beetroot Tostadas Recipe
Recipe By Great British Chefs
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.
4.3
29 Rating -
Rate
Non Vegdiet
20minstotal
20m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Sea Bass Ceviche With Beetroot Tostadas Recipe
- 30 gram Sea bass
- 7.50 milliliter Kombucha
- 10 gram Beetroot
- 10 gram Red Onion
- 5 gram Toasted Sesame Seeds
- 7.50 milliliter Cold pressed rapeseed oil
- As required Sea salt
- As required Freshly ground black pepper
- 3.75 gram Pine Nuts
- 5 gram Cooked beetroot
- 2.50 gram Chipotle chilli
- 1/4 Garlic Clove
- 1/4 teaspoon Water
- As required Sea salt
- 1 Corn Tortillas
- 5 gram Beetroot
Nutrition
value
value
155
calories per serving
12 g Fat8 g Protein3 g Carbs2 g FiberOther
Current Totals
- Fat12g
- Protein8g
- Carbs3g
- Fiber2g
MacroNutrients
- Carbs3g
- Protein8g
- Fiber2g
Fats
- Fat12g
Vitamins & Minerals
- Calcium94mg
- Iron1mg
- Vitamin A87mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B935mcg
- Vitamin B12< 1mcg
- Vitamin C6mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium56mg
- Manganese< 1mg
- Phosphorus122mg
- Selenium13mcg
- Zinc< 1mg
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
Recipe By Great British Chefs