Moroccan Spiced Sea Bass Ceviche
Serves: 3
Zoie Ernser
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tsps
Harissa1 cup
Unsweetened Coconut Milk1 cup
Lemon Juice (fresh)1 cup
Lime Juice (fresh)1 cup
Orange Juice (fresh)2 tbsps
Extra-Virgin Olive Oil1 tsp
Ground Cumin2 tbsps
Chervil (chopped fresh)Directions:
1
In a large glass or ceramic bowl, whisk together the Harissa, coconut milk, lemon juice, lime juice and orange juice
2
Add the sea bass, onion, ginger, olive oil, preserved lemon, caraway seed, cumin and chervil
3
Stir to blend, then press everything down so there is a layer of liquid covering the top
4
Cover and refrigerate for at least 3 hours, or until the fish is opaque and white
5
Season with salt and add more harissa if desired before serving