Moroccan-style Ceviche

Ingredients

While the original Peruvian ceviche is typically made with lime juice, the Moroccan-style ceviche incorporates the flavors of preserved lemons and a blend of Moroccan spices such as cumin, paprika, and coriander. Additionally, the traditional Peruvian ceviche often includes raw fish, while this Moroccan adaptation uses cooked shrimp or fish. We alse have the original recipe for Ceviche, so you can check it out.

• 500g (1.1 lb) cooked shrimp or white fish fillets, diced 500g (1.1 lb) cooked shrimp or white fish fillets, diced
• 2 preserved lemons, pulp removed, rind finely chopped 2 preserved lemons, pulp removed, rind finely chopped
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• 1 red bell pepper, finely chopped 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped 1 green bell pepper, finely chopped
• 1 jalapeno pepper, seeds removed, finely chopped 1 jalapeno pepper, seeds removed, finely chopped
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh cilantro, chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 15g (2g saturated)
• Carbohydrates: 7g (2g sugars)
• Protein: 23g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the diced shrimp or fish, preserved lemon rind, red onion, red bell pepper, green bell pepper, and jalapeno pepper.
2. 2.
   In a separate small bowl, whisk together the olive oil, cilantro, cumin, paprika, coriander, salt, and pepper.
3. 3.
   Pour the dressing over the shrimp or fish mixture and toss gently to combine.
4. 4.
   Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. 5.
   Serve the Moroccan-style ceviche chilled, garnished with additional cilantro if desired.

Treat your ingredients with care...

• Preserved lemons — Rinse the preserved lemons under cold water before using to remove excess saltiness. Use only the rind, finely chopped, discarding the pulp.
• Shrimp or fish — If using shrimp, ensure they are cooked and peeled. If using fish fillets, cook them until they are opaque and flake easily with a fork.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the dressing.
• Serve the ceviche with a side of Moroccan flatbread or pita bread to scoop up the flavorful juices.
• If preserved lemons are not available, you can substitute with fresh lemon zest and juice for a similar tangy flavor.
• Adjust the spiciness by adding more or less jalapeno pepper according to your preference.
• Make sure to use fresh and high-quality seafood for the best results.

Serving advice

Serve the Moroccan-style ceviche as an appetizer or light lunch. It pairs well with a side of couscous or a fresh green salad.

Presentation advice

Garnish the ceviche with a sprinkle of paprika and a few fresh cilantro leaves for a vibrant and appetizing presentation.