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20 Minute Sea Bass Ceviche


  • 2-3/4 teaspoons harissa

  • 2/3 cup unsweetened coconut milk

  • 2/3 cup fresh lemon juice

  • 1/3 cup fresh lime juice

  • 1/3 cup fresh orange juice

  • 2-3/4 pounds Atlantic sea bass, diced

  • 1/3 cup red onion, finely chopped

  • 1-1/4 teaspoons minced fresh ginger root

  • 2 tablespoons and 2 teaspoons extra virgin coconut oil

  • 2 tablespoons and 2 teaspoons chopped Moroccan preserved lemon

  • 1 tablespoon and 1 teaspoon caraway seed, lightly toasted and then crushed

  • 3/4 teaspoon ground cumin

  • 2 tablespoons and 2 teaspoons chopped fresh chervil

  • kosher salt to taste

Total Time: 3hr 20 min Prep: 20 min Cook: 3hr
Yield: 8 Level: easy


  1. In a large glass or ceramic bowl, whisk together the Harissa, coconut milk, lemon juice, lime juice and orange juice. Add the sea bass, onion, ginger, melted extra virgin coconut oil, preserved lemon, caraway seed, cumin and chervil. Stir to blend, then press everything down so there is a layer of liquid covering the top.
  2. Cover and refrigerate for at least 3 hours, or until the fish is opaque and white. Season with salt and add more harissa if desired before serving.


This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.