Low Sodium No-Cook Ceviche

Total time35 min

Prep time20 min

Cook time0 min

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Ingredients

4 servings

1 lb fresh sushi-grade white fish (such as sea bass, halibut, or flounder), skin removed
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¾ cup fresh lime juice (from about 6–7 limes)
¼ cup fresh lemon juice (from about 2 lemons)
½ small red onion, very thinly sliced
1 jalapeño, seeded and finely diced
1 tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ cup fresh cilantro leaves, roughly chopped
1 avocado, diced
¼ tsp ground cumin

For serving

tortilla chips, for serving (optional)

Instructions

1
Use only sushi-grade or sashimi-grade fish labeled safe for raw consumption — this recipe relies entirely on acid marination, not heat, to denature the fish proteins. Cut the fish into ½-inch cubes and place in a large mixing bowl.
2
Add the lime juice, lemon juice, and kosher salt to the bowl and stir to coat every piece of fish. The fish should be fully submerged in the citrus juice; add a splash more lime juice if needed.

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