Tostadas with white fish ceviche marinated in Éphémère Elderberry





Fried black beans

• 75 ml of vegetable oil  

• 75 ml of white onion, chopped

• 1 to 2 garlic cloves (to taste), chopped

• 340 ml of canned black beans (with juices)

• 1 tsp. of chilli powder

• Salt and pepper



• 500 g of very fresh white fish (cod, tilapia, haddock), cut into small cubes

• ½ jalapeño pepper, deseeded and chopped

• 45 ml of red onion, chopped

• 75 ml of lime juice

• 100 ml of Éphémère Elderberry

• 1 tbsp. of sugar

• Salt and pepper to taste



• 4 corn tostadas around 15 cm in diameter

• 150 ml of chopped red cabbage

• 45 ml of red wine vinegar

• A pinch of sugar

• ½ tomato, finely diced

• 45 ml of cucumber, finely diced

• 45 ml of green onion, minced

• 75 ml of olive oil

• 4 bunches of coriander

• Salt and pepper to taste

A participation of

Bob le Chef




• Heat the oil in a frying pan and lightly brown the onion and garlic.

• Add the beans with their juices.

• Simmer for about 15 to 20 minutes, crushing the mixture regularly with a pestle.

• Cook until you get the consistency of a creamy polenta then add the chilli powder.

• Season with salt and pepper and reserved.


Ceviche and toppings 

• Mix together all the ceviche ingredients in a bowl (except for the tostadas!) and leave to marinate in the refrigerator for about 15 minutes.

• While the fish is marinating, prepare the garnishes. In a bowl, mix the red cabbage with the red wine vinegar then add the sugar. In a separate bowl, combine the tomatoes, cucumbers, green onion and olive oil. Season both with salt and pepper.

• Remove the ceviche mixture from the refrigerator and drain with a sieve. Spread the bean mixture inside each tostada. 

• Top with the ceviche, garnishes, a sprinkling of the fresh coriander and serve. 

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