Moroccan Spiced Sea Bass Ceviche Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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.
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Reviewed: 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.
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Reviewed: 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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Cooking Level: Beginning

Home Town: Wakonda, South Dakota, USA
Living In: Minneapolis, Minnesota, USA

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Reviewed: Jul. 2, 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!
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