Aromatic coriander and refreshing coconut water cut the heat of jalapeño pepper in this starter of sea bass prepared ceviche-style.
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
Refrigerate 1 to 2 hours to marinate
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.