Moroccan Spiced Sea Bass Ceviche
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
2 tsp. harissa*
1/2 cup unsweetened coconut milk
1/2 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup fresh orange juice
2 pounds Atlantic sea bass, diced
1/4 cup red onion, finely chopped
1 tsp. minced fresh ginger root
2 Tbsp. extra-virgin olive oil
2 Tbsp. chopped Moroccan preserved lemon
1 Tbsp. caraway seed, lightly toasted and then crushed
1/2 tsp. ground cumin
2 Tbsp. chopped fresh chervil
kosher salt to taste
Instructions:
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, olive oil, preserved lemon, caraway seed, cumin and chervil, then tir to blend. Press everything down so that a layer of liquid covers the top.
Cover and refrigerate the mixture for at least 3 hours, or until the fish is opaque and white. Season with salt and add more harissa if desired before serving.
*Harissa: The recipe for homemade harissa is in the “Other” category for Red Fresno chiles.
Recipe from Ryan Nomura.