Moroccan Spiced Sea Bass Ceviche

Cuisine : Moroccan
Calories : 281
Type : Vegetarian
Serving Size : 6
Course : Salad
Preparation Time : 60  Min

No Ingredient Quantity Measure Type
1 Harisha 2 Teaspoon
2 Ginger 1 Teaspoon
3 unsweetened coconut milk 1/2 Cup
4 Lemon juice 1/2 Cup
5 Olive oil 2 Tablespoon
6 moroccan preserved lemons 2 Tablespoon
7 Lemon juice 1/2 Cup
8 Lime juice 1/2 Cup
9 Orange juice 1/4 Cup
10 Onions 1/4 Cup
11 Caraway seed 1 Tablespoon
12 Ground cumin 1/2 Teaspoon
13 Red Onion 1/2 Cup
14 kosher salt 0 To taste

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

Cooking Instructions

  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.

Garnishing Instructions
Not available.

Serving Instructions
Season with salt and add more harissa if desired before serving.

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