Eggless No-Cook Ceviche
Bright, citrus-soaked, and loaded with creamy avocado, this ceviche is the kind of dish that tastes like it took serious effort but comes together in under half an hour without turning on a single burner. Sushi-grade white fish — sea bass, halibut, or flounder all work beautifully — gets cubed and submerged in a punchy mix of fresh lime and lemon juice, which denatures the proteins and turns the fish silky and opaque right in the bowl. Thinly sliced red onion, diced jalapeño, cilantro, and a whisper of ground cumin round out the flavor, giving you that classic Peruvian balance of heat, brightness, and herby depth. The whole thing is naturally free of eggs at every step, with no mayo-based dressing, no egg wash, and no hidden binders to worry about — just clean, whole ingredients doing all the work. Folding in fresh avocado at the end adds richness without weighing anything down, and the result is a dish that feels genuinely restaurant-worthy. Scoop it up with tortilla chips or eat it straight from the bowl — either way, it disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!