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.
15m
PREP TIME
45
CALORIES
8
INGREDIENTS

Servings: 8

Ingredients

  • 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

  • 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

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