-
-
My review
Moroccan Spiced Sea Bass Ceviche
61
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"
Added to shopping list.
Go to shopping list.
Ingredients
3 h 20 m servings 250Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 5Most helpful
Most positive
Least positive
Newest
10/20/2008
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 thi...
5/16/2006
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 in...
7/2/2012
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'...
6/19/2012
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.