Artificial Flavors Free No-Cook Ceviche
Ceviche is one of those dishes that feels impossibly fresh and vibrant, and this version delivers exactly that with nothing but real, whole ingredients doing all the work. Sushi-grade white fish gets bathed in a generous pour of fresh lime and lemon juice, which slowly turns the cubes opaque in the fridge — no stove, no oven, just pure citrus chemistry doing its thing. Thinly sliced red onion, jalapeño, and a whisper of ground cumin build layers of heat and earthiness, while fresh cilantro and creamy diced avocado bring it all together at the finish. Because every single component here is a whole food you can see and smell, there's no guesswork about what's actually in your bowl — no flavor packets, no bottled shortcuts, nothing artificial hiding in the mix. That kind of transparency is surprisingly hard to find in store-bought versions or restaurant prep, where citrus flavor is often boosted with additives you'd never choose yourself. Serve it straight from the bowl with tortilla chips and it's the kind of appetizer that disappears before you've even sat down.
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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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