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Ceviche Style Sea Bass With Toasted Coriander And Coconut

Prep Time: 15 minutes
Refrigerate: 1 hour
Makes 8 appetizer servings
 

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 kosher 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.

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.
 

Recipe from McCormick® - Spices & Seasonings