Moroccan-style Ceviche

    6 hours 20 minutes

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

    6 people made this

    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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    Reviews in English (5)


    I made Ceviche for the first time with this recipe while using bass and tuna. My guests loved it. One suggestion - lightly freeze the fish before cutting and thus being able to cut it very thin.  -  20 Oct 2008  (Review from Allrecipes USA and Canada)


    Unbelievable flavors in this dish. I used this for one of my culinary school classes and everyone was blown away. I didn't have the preserved lemon so I used lemon zest and crushed anise seed instead and it came out good. I'll try this with the preserved lemon if I can find it or if I have the time to make it at home.  -  16 May 2006  (Review from Allrecipes USA and Canada)


    This recipe is AWESOME, everyone and I mean EVERYONE loved it! The first time I did exactly as the recipe called and the second time I took a short cut out of necessity. If you absolutely don't have time or can't get all the ingredients, Gourmet Garden has a fabulous Moroccan spice blend. I started with that and added the other ingredients. Also, make sure you use good quality fresh seabass, a recipe is only going to be as good as the product! ps. I'm not a coconut fan, so I did leave that out. The citrus flavors in this are to die for. Make sure you use fresh lemon, lime and orange juice, worth the effort! Thank you for a great recipe!  -  02 Jul 2012  (Review from Allrecipes USA and Canada)