Best 3 Moroccan Spiced Sea Bass Ceviche Recipes

Embark on a culinary journey to the vibrant shores of Morocco with our tantalizing Moroccan-Spiced Sea Bass Ceviche recipe. This exotic dish blends the zesty flavors of Morocco with the refreshing essence of ceviche, creating a symphony of flavors that will delight your palate. Dive into the vibrant world of Moroccan spices, as we guide you through the process of preparing this delectable dish. Our recipe features a medley of fresh sea bass, marinated in a zesty blend of lemon juice, cilantro, and a carefully curated selection of Moroccan spices, including cumin, paprika, and turmeric.

Alongside the Moroccan-Spiced Sea Bass Ceviche, our article offers a diverse collection of ceviche recipes that will transport you to culinary destinations worldwide. Indulge in the Peruvian classic Ceviche Mixto, where fresh seafood meets a vibrant marinade of lime juice, red onions, and cilantro. Discover the delightful flavors of Ecuadorian Ceviche de Camarones, where succulent shrimp is paired with zesty tomato sauce and a hint of cilantro. Embark on a culinary adventure to Mexico with our Mexican Ceviche de Pescado, where white fish is marinated in a tangy blend of lime juice, serrano peppers, and fresh herbs.

Get ready to tantalize your taste buds with our curated selection of ceviche recipes. Whether you prefer the bold flavors of Moroccan spices or the refreshing essence of Peruvian ceviche, our article has something for every palate. Dive into the world of ceviche and experience the vibrant flavors that await you.

Check out the recipes below so you can choose the best recipe for yourself!

BASS CEVICHE

Bass Ceviche image

This recipe is a simple wonder: small pieces of fresh fish are tossed with onion, scallions, hot peppers, olive oil and a goodly amount of lemon juice. The result is flavorful and refreshing. If green garlic is in season, use that in place of the scallions. The same goes for fresh cherry peppers, which can stand in for easier-to-find Fresno peppers.

Provided by C.J. Chivers

Categories dinner, lunch, main course, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup chopped sweet onion
1/2 cup chopped red onion
1/4 cup sliced scallions or green garlic
1 fresh Fresno pepper, or 2 to 3 fresh cherry peppers, seeds and ribs removed, finely chopped
1/2 cup freshly squeezed lemon juice (from 3 to 4 lemons)
1 tablespoon olive oil
12 ounces fresh striped bass, skin removed, cut into 1-inch pieces
Sea salt, to taste

Steps:

In a large glass bowl, combine sweet and red onions, scallions or green garlic, Fresno or cherry peppers, lemon juice and olive oil. Add bass and toss gently to coat; season with sea salt.
Cover and refrigerate ceviche until fish is opaque, 30 minutes to 1 hour, stirring every 15 minutes.

Nutrition Facts : @context http, Calories 150, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 3 grams

MOROCCAN SEA BASS

Moroccan Sea Bass image

Provided by Florence Fabricant

Categories main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

Ingredients

6 tablespoons extra virgin olive oil
1 whole sea bass, about 3 pounds, cleaned
3 cloves garlic
1/3 cup packed cilantro leaves, plus 10 sprigs cilantro
1/3 cup packed mint leaves, plus 10 sprigs mint
1 teaspoon sweet Spanish paprika
Juice of 1 lemon
Salt and freshly ground black pepper to taste

Steps:

Use 1/2 tablespoon oil to grease a baking pan large enough to hold fish. Rub 1/2 tablespoon oil over outside of fish. Preheat oven to 450 degrees.
Finely mince garlic by hand or by dropping it through feed tube of running food processor. Do same with the packed cilantro and mint leaves. Transfer garlic and herbs to a small bowl, and stir in paprika, lemon juice and 2 tablespoons oil. Season with salt and pepper.
Use a sharp knife to cut 3 or 4 slashes about 1/2 inch deep in each side of fish. Spoon a scant teaspoon of herb mixture into each slash. Place fish in baking pan, and stuff cavity with half the cilantro and mint sprigs.
Put remaining herb mixture and remaining oil in small saucepan.
Roast fish about 20 minutes, until flesh in the slashes looks opaque. Remove from oven, and let rest 5 minutes. Gently heat herb mixture until warm.
Transfer fish to a serving platter, remove herbs from cavity and garnish platter with remaining cilantro and mint sprigs. Serve fish, filleting it as you go and spooning herb mixture over each portion.

Nutrition Facts : @context http, Calories 525, UnsaturatedFat 21 grams, Carbohydrate 4 grams, Fat 27 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 5 grams, Sodium 902 milligrams, Sugar 0 grams

SEA BASS CEVICHE

Sea Bass Ceviche image

I've been a huge fan of shrimp and scallop ceviche for years but on my last trip to Costa Rica I discovered the wonderful sea bass ceviche that they serve in almost every restaurant. I had it every single night while there. It's just wonderful. The recipe calls for letting the fish marinade for 1 hour but I prefer at least 3 hours. I definitely want my fish "cooked".

Provided by sassafrasnanc

Categories Costa Rican

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1 lb filet of fresh sea bass, cut into 1/2-inch cubes
1/2 cup lime juice, freshly squeezed
1/2 cup lemon juice, freshly squeezed
1/4 cup red onion, chopped
1/4 cup red bell pepper, minced
1/4 cup parsley, finely chopped
1/2 cup fresh cilantro, finely chopped
1/4 cup olive oil
1/2 teaspoon sea salt, adjust to taste
1/4 teaspoon ground pepper, adjust to taste
1/8 teaspoon cayenne pepper (optional)

Steps:

Place fish in a bowl. Pour lime and lemon juices over the fish. Cover and let it sit for 1 hour.
Add onions, red bell peppers, parsley, and cilantro. Mix well.
Cover and refrigerate for 2 hours before serving.
Add olive oil, salt and pepper to taste before serving.
Serve with crackers on lettuce.

Nutrition Facts : Calories 505.5, Fat 31.9, SaturatedFat 5, Cholesterol 93.1, Sodium 745.7, Carbohydrate 13.1, Fiber 1.6, Sugar 4.3, Protein 43

Tips:

Use fresh, high-quality ingredients: This is especially important for the fish, as the flavor of the ceviche will depend on the quality of the fish you use.
Choose the right fish: Not all fish are suitable for ceviche. Some good options include sea bass, halibut, tilapia, and shrimp.
Cut the fish into small pieces: This will help the fish to marinate more evenly and will make it easier to eat.
Use a good quality marinade: The marinade is what will give the ceviche its flavor, so it's important to use a good quality one. A good marinade will typically include citrus juice, herbs, and spices.
Marinate the fish for at least 30 minutes: This will allow the fish to absorb the flavors of the marinade.
Serve the ceviche immediately: Ceviche is best served immediately after it is made. If you need to store it, you can keep it in the refrigerator for up to 24 hours.

Conclusion:

Moroccan spiced sea bass ceviche is a delicious and refreshing dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a light and healthy meal, give this recipe a try!