Almond Free No-Cook Ceviche
Bright, citrus-forward, and completely refreshing, this ceviche is the kind of dish that tastes like it took way more effort than it actually did. Sushi-grade white fish gets cubed and submerged in a punchy blend of fresh lime and lemon juice, which works its magic in the fridge in under half an hour — no stove, no oven, no fuss. Thinly sliced red onion, jalapeño heat, a whisper of cumin, and fresh cilantro all layer together into something that feels genuinely restaurant-worthy. The creamy diced avocado folded in at the end is the finishing touch that makes every bite feel luxurious without weighing the dish down. For anyone navigating tree nut allergies, this recipe is naturally in the clear — every ingredient is straightforward, and there's nothing hiding in a sauce packet or spice blend to second-guess. Serve it straight from the bowl with tortilla chips and watch it disappear fast.
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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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