Sea Bass Ceviche

    BakingNana

    Sea Bass Ceviche

    Sea Bass Ceviche

    (6)
    3hr20min


    7 people made this

    About this recipe: This ceviche is seasoned with Moroccan spices. Sea bass is marinated in a mixture of harissa, coconut milk, lemon juice, lime juice, orange juice, preserved lemons, caraway seeds, cumin and chervil. The dish is exceptionally fresh and delicious.

    Ingredients
    Serves: 6 

    • 2 teaspoons harissa
    • 125ml coconut milk
    • 125ml fresh lemon juice
    • 4 tablespoons fresh lime juice
    • 4 tablespoons fresh orange juice
    • 900g sea bass, diced
    • 1/2 small red onion, finely chopped
    • 1 teaspoon finely chopped fresh root ginger
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons chopped preserved lemons
    • 1 tablespoon caraway seeds, lightly toasted and then crushed
    • 1/2 teaspoon ground cumin
    • 2 tablespoons chopped fresh chervil
    • sea salt to taste

    Method
    Prep:20min  ›  Extra time:3hr marinating  ›  Ready in:3hr20min 

    1. In a large glass bowl, whisk together the harissa, coconut milk, lemon juice, lime juice and orange juice. Add the sea bass, onion, ginger, olive oil, preserved lemons, caraway seeds, 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 & ratings
    Average global rating:
    (6)

    Reviews in English (6)

    by
    15

    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 thin.  -  20 Oct 2008  (Review from Allrecipes US | Canada)

    by
    14

    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 instead and it came out good. I'll try this with the preserved lemon if I can find it or if I have the time to make it at home.  -  16 May 2006  (Review from Allrecipes US | Canada)

    by
    5

    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't have time or can't get all the ingredients, Gourmet Garden has a fabulous Moroccan spice blend. I started with that and added the other ingredients. Also, make sure you use good quality fresh seabass, a recipe is only going to be as good as the product! ps. I'm not a coconut fan, so I did leave that out. The citrus flavors in this are to die for. Make sure you use fresh lemon, lime and orange juice, worth the effort! Thank you for a great recipe!  -  02 Jul 2012  (Review from Allrecipes US | Canada)

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