Ingredients3 h 20 m servings 250 cals
- 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.
- 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.
Per Serving: 250 calories; 11.8 g fat; 7 g carbohydrates; 28.8 g protein; 62 mg cholesterol; 458 mg sodium. Full nutrition
ReviewsRead all reviews 5
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 thi...
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 in...
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'...
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.