Low Sugar No-Cook Ceviche
Bright, citrus-forward, and impossibly fresh, this ceviche is the kind of dish that tastes like it took hours but comes together with nothing more than a knife, a bowl, and a good squeeze of lime. Every ingredient here is exactly what it sounds like — sushi-grade white fish, fresh citrus juice, red onion, jalapeño, cilantro, avocado, and a pinch of cumin — which means there's no hidden sweetener lurking in a sauce packet or marinade bottle. For anyone keeping a close eye on added sugar, that kind of ingredient transparency is genuinely hard to find in a restaurant ceviche, where sweet citrus blends or pre-made leche de tigre can sneak in unwanted extras. The acid from the lime and lemon juice does all the heavy lifting here, slowly denaturing the fish proteins until the cubes turn opaque and silky — no heat required. Creamy diced avocado gets folded in at the end to balance the bright, punchy citrus and the gentle heat from the jalapeño. It's clean, vibrant eating that doesn't feel like a compromise in the slightest.
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Learn more →Ingredients
4 servings
- 1 lb fresh sushi-grade white fish (such as sea bass, halibut, or flounder), skin removed
- 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
- 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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