Moroccan-style Ceviche

Moroccan-style Ceviche


6 people made this

A lovely ceviche full of fresh, vibrant flavours. If you cannot get fresh sea bass substitute with halibut, groper, ling or snapper.

Ryan Nomura

Serves: 6 

  • 2 teaspoons harissa
  • 1/2 cup (125ml) unsweetened coconut milk
  • 1/2 cup (125ml) fresh lemon juice
  • 1/4 cup (65ml) fresh lime juice
  • 1/4 cup (65ml) fresh orange juice
  • 1 kg sea bass, diced
  • 1/4 cup red onion, finely chopped
  • 1 teaspoon minced fresh ginger
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped Moroccan preserved lemon
  • 1 tablespoon caraway seed, lightly toasted and then crushed
  • 1/2 teaspoon ground cumin
  • 2 tablespoons chopped fresh chervil
  • sea salt to taste

Preparation:20min  ›  Cook:3hours  ›  Extra time:3hours chilling  ›  Ready in:6hours20min 

  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.

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