This Moroccan spiced sea bass ceviche is a fresh and flavorful dish that combines the vibrant flavors of Morocco with the lightness of ceviche. Made with fresh sea bass, lime juice, and a blend of Moroccan spices, this ceviche is perfect for a summer gathering or a light and refreshing appetizer. The combination of tangy lime juice, aromatic spices, and the delicate texture of sea bass creates a unique and delicious flavor profile that is sure to impress.
Ingredients
- 1 pound fresh sea bass fillets, skin removed
- 1 cup freshly squeezed lime juice
- 1/2 medium red onion, thinly sliced
- 1 jalapeno pepper, seeds and ribs removed, finely chopped
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground paprika
- Salt to taste
- Lime wedges, for serving
Directions
- Cut the sea bass into small bite-sized pieces and place them in a bowl.
- Pour the lime juice over the sea bass, making sure it is fully covered. Let it marinate in the refrigerator for about 15 minutes, stirring occasionally.
- In a separate bowl, combine the red onion, jalapeno pepper, cilantro, olive oil, cumin, coriander, paprika, and salt. Mix well to combine.
- Drain the sea bass from the lime juice marinade and add it to the onion mixture. Toss gently to coat the fish in the spices and herbs.
- Allow the ceviche to sit at room temperature for 5 minutes to allow the flavors to meld together.
- Serve the Moroccan spiced sea bass ceviche chilled or at room temperature, garnished with lime wedges.
