Sea Bass Ceviche

Sea Bass Ceviche


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.

Ryan Nomura

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

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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