Moroccan Spiced Sea Bass Ceviche

Moroccan Spiced Sea Bass Ceviche

5
Ryan Nomura 36

"Fresh, vibrant flavors which comes together to make a great dish. If you cannot get fresh sea bass, substitute with halibut or snapper"

Ingredients

3 h 20 m {{adjustedServings}} servings 250 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 250 kcal
  • 12%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 28.8 g
  • 58%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 458 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. In a large glass or ceramic bowl, whisk together the Harissa, coconut milk, lemon juice, lime juice and orange juice. Add the sea bass, onion, ginger, olive oil, preserved lemon, caraway seed, cumin and chervil. Stir to blend, then press everything down so there is a layer of liquid covering the top.
  2. Cover and refrigerate for at least 3 hours, or until the fish is opaque and white. Season with salt and add more harissa if desired before serving.
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Reviews

5
  1. 6 Ratings

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I made Ceviche for the first time with this recipe while using bass and tuna. My guests loved it. One suggestion - lightly freeze the fish before cutting and thus being able to cut it very thi...

Unbelievable flavors in this dish. I used this for one of my culinary school classes and everyone was blown away. I didn't have the preserved lemon so I used lemon zest and crushed anise seed in...

This recipe is AWESOME, everyone and I mean EVERYONE loved it! The first time I did exactly as the recipe called and the second time I took a short cut out of necessity. If you absolutely don'...