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.
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)
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)
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)