Moroccan Spiced Sea Bass Ceviche


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

Prep Time:
20 mins
Cook Time:
3 hrs
Total Time:
3 hrs 20 mins
6 servings


  • 2 teaspoons harissa

  • ½ cup unsweetened coconut milk

  • ½ cup fresh lemon juice

  • ¼ cup fresh lime juice

  • ¼ cup fresh orange juice

  • 2 pounds Atlantic sea bass, diced

  • ¼ cup red onion, finely chopped

  • 1 teaspoon minced fresh ginger root

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons chopped Moroccan preserved lemon

  • 1 tablespoon caraway seed, lightly toasted and then crushed

  • ½ teaspoon ground cumin

  • 2 tablespoons chopped fresh chervil

  • kosher salt to taste


  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.

Nutrition Facts (per serving)

250 Calories
12g Fat
7g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 250
% Daily Value *
Total Fat 12g 15%
Saturated Fat 5g 25%
Cholesterol 62mg 21%
Sodium 459mg 20%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 29g
Vitamin C 19mg 94%
Calcium 34mg 3%
Iron 1mg 8%
Potassium 516mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.