BHA & BHT Free No-Cook Ceviche
Fresh citrus, clean fish, and a handful of bright aromatics — this ceviche is the kind of dish that tastes like it took way more effort than it actually did. Sushi-grade white fish like sea bass, halibut, or flounder gets cubed and submerged in a bold mix of fresh lime and lemon juice, which slowly turns the fish opaque in the refrigerator without a single burner being turned on. That acid-marination process is the heart of the classic Peruvian technique, and the result is silky, tender fish with just the right amount of citrusy bite. Thinly sliced red onion, jalapeño, cilantro, and a whisper of ground cumin layer in heat and herbal depth, while diced avocado folds in at the end for richness and creaminess. For anyone avoiding synthetic preservatives like BHA and BHT, this recipe is a natural fit — every single ingredient is whole and unprocessed, with no packaged shortcuts that could sneak in unwanted additives. Tortilla chips alongside are optional but honestly hard to resist. It comes together fast, looks stunning in the bowl, and disappears even faster at the table.
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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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