Carrageenan Free No-Cook Ceviche
Bright, citrus-forward, and impossibly fresh, this ceviche is the kind of dish that tastes like it took hours but comes together in under half an hour without ever turning on the stove. Sushi-grade white fish — sea bass, halibut, or flounder all work beautifully — gets cubed and submerged in a punchy blend of fresh lime and lemon juice, which gently denatures the proteins and turns the fish silky and opaque right in the bowl. Thinly sliced red onion, jalapeño heat, a whisper of cumin, and a handful of cilantro round out the flavor into something genuinely restaurant-worthy. Creamy diced avocado gets folded in at the end so it stays in clean, buttery chunks rather than disappearing into the mix. For anyone avoiding carrageenan — a thickener and stabilizer that sneaks into a surprising number of seafood products, dairy items, and even some packaged salsas — this recipe is a clean sweep. Every ingredient here is whole and unprocessed: fresh citrus, raw vegetables, and fish you've sourced yourself. There's no need to scrutinize labels or second-guess what's hiding in a pre-marinated product. Scoop it up with tortilla chips or eat it straight from the bowl; either way, it's the kind of effortless, vibrant cooking that makes you wonder why you'd ever reach for a packaged version.
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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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