Celery Free No-Cook Ceviche
Bright, citrus-forward, and refreshingly light, this ceviche is the kind of dish that tastes like it took far more effort than it actually did. Sushi-grade white fish gets cubed and submerged in a bold mix of fresh lime and lemon juice, where the acid does all the heavy lifting — no stove, no oven, no fuss. A hit of jalapeño brings gentle heat, while red onion and ground cumin add depth that keeps every bite interesting. Creamy diced avocado folded in at the end rounds out the texture beautifully without overwhelming the clean, tangy base. For anyone navigating a celery allergy or sensitivity, this recipe is a genuine win — every ingredient is straightforward, and there's nothing hidden in a spice blend or store-bought sauce to second-guess. The whole thing comes together in under half an hour, and it's stunning served straight from the bowl with tortilla chips on the side. It's the kind of recipe you'll want to make on repeat all summer long.
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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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