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

Makes 8 appetizer servings or 4 main-dish servings.

Prep Time: 15 minutes
Refrigerate Time: 1 hour

Nutritional Information

For 1 serving
Calories: 45
Sodium: 62mg
Fat: 1g
Carbohydrates: 1g
Cholesterol: 17mg
Fiber: 0g
Protein: 8g

Ceviche-Style Sea Bass with Toasted Coriander and Coconut

• Low Calorie  • Low Carbohydrates  • Low Fat  • Low Sodium

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

Directions

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.

Tips

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.

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