Moroccan Spiced Sea Bass Ceviche Recipe - Allrecipes.com
Moroccan Spiced Sea Bass Ceviche Recipe
  • READY IN 3+ hrs

Moroccan Spiced Sea Bass Ceviche

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    3 hrs
  • READY IN

    3 hrs 20 mins

Directions

  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 More Reviews

Oct 20, 2008

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.

 
May 16, 2006

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.

 

5 Ratings

Jul 02, 2012

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!

 
Jun 19, 2012

Great, citric flavors. Made with 1 lb seabass, 1/2 lb scallops, 1/2 lb shrimp. Used siracha instead of harissa. Could not taste any spicey @2tsps. Will use more or add to flavor after.

 

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Nutrition

  • Calories
  • 250 kcal
  • 12%
  • Carbohydrates
  • 7 g
  • 2%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 11.8 g
  • 18%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 28.8 g
  • 58%
  • Sodium
  • 458 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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