Moroccan-spiced Sea Bass Ceviche is a traditional African Fusion recipe for a classic dish of diced, raw, sea bass pickled in coconut milk and citrus juice flavoured with onion, ginger, olive oil and spices. The full recipe is presented here and I hope you enjoy this classic African Fusion version of: Moroccan-spiced Sea Bass Ceviche.
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This recipe combines the classic Spanish acid-curing of fish with Moroccan spices to create a very flavourful Fusion dish. As stated the recipe calls for sea bass, but works equally well with any any firm white-fleshed fish.
Ingredients:
1 tbsp Harissa
120ml unsweetened coconut milk
120ml fresh lemon juice
60ml fresh lime juice
60ml fresh orange juice
900g sea bass, cut into 2cm dice
3 tbsp red onion, finely diced
1/2 tsp freshly-grated ginger
3 tbsp extra-virgin olive oil
2 tbsp preserved lemon
1 1/2 tsp toasted and crushed caraway seeds
1/4 tsp ground cumin
2 tbsp freshly-chopped chervil
sea salt to taste
Method:
Add the coconut milk, lemon juice, lime juice and orange juice to a non-reactive (glass or ceramic) bowl and whisk to combine. Then add the fish, onion, ginger, olive oil, preserved lemon, caraway seed, cumin and chervil. Stir to ensure the fish is coated in the liquid then cover and refrigerate.
Keep refrigerated for 3 hours, stirring every half hour, until the fish is opaque and white (basically the acid in the fruit juices pickle and cook the fish so there's no need to cook any further).
Season with salt and black pepper and add a little more harissa, if desired, before serving.
