Moroccan Spiced Sea Bass Ceviche

Rating: 4.29 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

By Ryan Nomura

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Recipe Summary

prep:
20 mins
cook:
3 hrs
total:
3 hrs 20 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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; protein 28.8g; carbohydrates 7g; fat 11.8g; cholesterol 62mg; sodium 458.5mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

MARSHALL GRANT
Rating: 5 stars
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 thin. Read More
Helpful
(15)

Most helpful critical review

intcountzero
Rating: 1 stars
02/20/2015
Sorry this was really bad. Couldn't finish it. Read More
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
MARSHALL GRANT
Rating: 5 stars
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 thin. Read More
Helpful
(15)
jimmy d
Rating: 5 stars
05/16/2006
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. Read More
Helpful
(14)
Stirring up Trouble
Rating: 5 stars
07/02/2012
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! Read More
Helpful
(5)
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Thomas Williams
Rating: 4 stars
06/19/2012
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. Read More
Helpful
(2)
stephenie
Rating: 5 stars
10/11/2019
All but one guest ate it - it was fantastic Read More
intcountzero
Rating: 1 stars
02/19/2015
Sorry this was really bad. Couldn't finish it. Read More
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