Black Pepper Free No-Cook Ceviche
Bright, citrus-forward, and refreshingly light, this no-cook ceviche is the kind of dish that feels like a treat without requiring a single burner. Sushi-grade white fish — sea bass, halibut, or flounder all work beautifully — gets cubed and submerged in a generous pour of fresh lime and lemon juice, which does all the "cooking" for you right in the refrigerator. The acid denatures the fish proteins over just 15 to 25 minutes, giving you that gorgeous opaque exterior with a silky, tender center that's classic Peruvian style. Red onion, jalapeño, cilantro, and a whisper of ground cumin round out the flavor without any heat-based spice, making this a genuinely satisfying option for anyone who needs to skip black pepper entirely. Creamy diced avocado gets folded in at the end so it stays in clean, buttery chunks rather than disappearing into the marinade. 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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