Ceviche-Style Sea Bass with Toasted Coriander and Coconut

Aromatic coriander and refreshing coconut water cut the heat of jalapeño pepper in this starter of sea bass prepared ceviche-style.

Serves: 8
15 mins Prep time
15 mins Prep time
  • 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

Cooking tip

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.

Nutrition information

(Amount per serving)

  • 45Calories: 45Cholesterol: 17mg
  • Sodium: 62mgProtein: 8g
  • Total Fat: 1gFiber: 0g
  • Carbohydrate: 1g