Chicken Free No-Cook Ceviche
Bright, citrus-soaked, and impossibly fresh, this ceviche is the kind of dish that makes a serious impression with almost zero effort. Sushi-grade white fish — sea bass, halibut, or flounder all work beautifully — gets cut into tender cubes and bathed in a punchy blend of fresh lime and lemon juice that does all the heavy lifting. The acid slowly denatures the fish proteins, turning the outside opaque while keeping that silky, slightly translucent center that defines the classic Peruvian style. Red onion, jalapeño, cilantro, and a whisper of cumin layer in heat and earthiness, while creamy diced avocado folded in at the end rounds everything out. Since the whole recipe is built around seafood and produce, there's nothing here that raises a flag for anyone avoiding poultry — just clean, vibrant ingredients from start to finish. Serve it straight from the bowl with tortilla chips and watch it disappear before you've even sat down.
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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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