Follow these steps for perfect results
harissa
unsweetened coconut milk
fresh lemon juice
fresh lime juice
fresh orange juice
Atlantic sea bass
diced
red onion
finely chopped
fresh ginger root
minced
extra-virgin olive oil
Moroccan preserved lemon
chopped
caraway seed
lightly toasted and then crushed
ground cumin
fresh chervil
chopped
kosher salt
In a large glass or ceramic bowl, whisk together the harissa, coconut milk, lemon juice, lime juice, and orange juice.
Add the diced sea bass, finely chopped red onion, minced fresh ginger root, olive oil, chopped Moroccan preserved lemon, lightly toasted and crushed caraway seed, ground cumin, and chopped fresh chervil.
Stir to blend the ingredients.
Press everything down so there is a layer of liquid covering the top.
Cover the bowl and refrigerate for at least 3 hours, or until the fish is opaque and white.
Season with kosher salt to taste.
Add more harissa if desired before serving.
Expert advice for the best results
Adjust the amount of harissa to your spice preference.
Make sure the sea bass is very fresh.
Serve chilled for best flavor.
Everything you need to know before you start
15 min
Can be made up to 24 hours in advance.
Serve in chilled bowls or martini glasses. Garnish with fresh chervil sprigs and a thin slice of orange or lemon.
Serve with crusty bread or pita chips.
Pairs well with a side of couscous or quinoa.
Complements the citrus and spice.
Refreshing and pairs well with seafood.
Discover the story behind this recipe
Ceviche is popular in coastal regions, and the Moroccan influence adds a unique twist with spices and preserved lemon.
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