Barley Free No-Cook Ceviche
Ceviche is one of those dishes that feels impressive enough for a dinner party but comes together with almost no effort — just fresh fish, citrus, and a handful of bright, punchy ingredients. The magic here is all in the acid: lime and lemon juice do the work of "cooking" the fish, turning it opaque and tender without a single burner turned on. Sushi-grade sea bass, halibut, or flounder all work beautifully, and the combination of jalapeño, red onion, cumin, and cilantro builds layers of flavor that taste anything but simple. Folding in creamy diced avocado at the end adds richness that balances the heat and citrus perfectly. Since every ingredient in this recipe is naturally grain-free, there's no need to scan labels or swap anything out — it's just clean, vibrant food the way ceviche was always meant to be. Serve it straight from the bowl with tortilla chips for scooping, or go minimalist and eat it with a fork. Either way, it disappears 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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