Beef Free No-Cook Ceviche
Bright, citrus-soaked, and impossibly fresh, this ceviche is the kind of dish that makes a whole table lean in the moment it hits the counter. Sushi-grade white fish — sea bass, halibut, or flounder — gets cut into tender cubes and bathed in a punchy blend of fresh lime and lemon juice, which gently denatures the fish proteins without a single burner turned on. Red onion, jalapeño, cilantro, and a whisper of ground cumin layer in heat and herbal depth, while creamy diced avocado folded in at the end keeps every bite rich and satisfying. Since the entire dish is built around seafood, fresh produce, and citrus, there's no beef or red meat anywhere near it — just clean, vibrant ingredients doing exactly what they're supposed to do. The classic Peruvian approach calls for a short 15-minute marinade so the fish turns opaque on the outside while staying slightly translucent at the center, though you can push it to 25 minutes if you prefer it cooked through. Scoop it up with tortilla chips or eat it straight from the bowl — 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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