Ceviche-Style Sea Bass with Toasted Coriander and Coconut
appetizer

Ceviche-Style Sea Bass with Toasted Coriander and Coconut

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Aromatic coriander and refreshing coconut water cut the heat of jalapeño pepper in this starter of sea bass prepared ceviche-style.
  • 15m

    prep time

  • 45

    Calories

  • 8

    Ingredients

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Ingredients

8

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™ Organic Coriander Seed, toasted and finely crushed
  • 1 tablespoon finely chopped fresh jalapeño pepper
  • 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt

Instructions

  • 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

Nutrition information (per Serving)

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