RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Appetizer RecipesSeafood Appetizers pg 1 >  Ceviche Style Sea Bass



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes in all 50 States, Online and Worldwide


Ceviche Style Sea Bass With Toasted Coriander And Coconut

Prep Time: 15 minutes
Refrigerate: 1 hour
Makes 8 appetizer servings



• 12 ounces sea bass fillet, skin removed
• 1/3 cup coconut water
• 1/3 cup fresh lime juice
• 1/3 cup orange juice
• 1/4 cup finely chopped red onion
• 2 tablespoons McCormick Gourmet Collection Coriander Seed, toasted and finely crushed
• 1 tablespoon finely chopped fresh jalapeño pepper
• 1/2 teaspoon kosher salt


1. Slice sea bass into 1/8- to 1/4-inch thick medallions. Arrange in single layer in 13x9-inch baking dish. Mix remaining ingredients in small bowl. Pour over fish. Cover.

2. Refrigerate 1 to 2 hours to marinate.

3. To serve, arrange sea bass medallions on serving plates. Drizzle each with some of the marinade.

Test Kitchen Tip: Coconut water is the thin clear liquid inside a young coconut and shouldn't be confused with coconut "milk". Coconut water is available in the Latin aisle of most supermarkets and is labeled as either coconut water or coconut juice.

Recipe from McCormick® - Spices & Seasonings

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages

Free Food Magazine Subscriptions