Recipe by Ryan Nomura
"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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unsweetened coconut milk
fresh lemon juice
fresh lime juice
fresh orange juice
Atlantic sea bass, diced
red onion, finely chopped
minced fresh ginger root
extra-virgin olive oil
chopped Moroccan preserved lemon
caraway seed, lightly toasted and then crushed
chopped fresh chervil
kosher salt to taste
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.
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Moroccan Spiced Sea Bass Ceviche
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 106
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