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.

• Preparation Time: 20 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 20 mins
• Calories: 250 Calories

Ingredients

• ¼ cup fresh lime juice
• ½ cup fresh lemon juice
• 1 teaspoon minced fresh ginger root
• ½ teaspoon ground cumin
• ¼ cup fresh orange juice
• kosher salt to taste
• 2 tablespoons extra-virgin olive oil
• ¼ cup red onion, finely chopped
• ½ cup unsweetened coconut milk
• 2 tablespoons chopped fresh chervil
• 2 teaspoons harissa
• 2 pounds Atlantic sea bass, diced
• 2 tablespoons chopped Moroccan preserved lemon
• 1 tablespoon caraway seed, lightly toasted and then crushed

Recipe Instructions

Step 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.

Step 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.