Gelatin Free No-Cook Ceviche
Bright, citrus-soaked, and loaded with fresh herbs and creamy avocado, this ceviche is the kind of dish that tastes like it took far more effort than it actually did. 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 slowly turns the fish opaque and silky without any heat at all. That acid-marination process is the whole magic here, and it means the ingredient list stays completely clean: just fish, citrus, aromatics, and good salt. There's no gelatin, no thickeners, no hidden stabilizers — nothing to second-guess. The jalapeño and cumin add a subtle warmth, the red onion brings a little bite, and the avocado folded in at the end makes every spoonful feel indulgent. Serve it straight from the bowl with tortilla chips and you've got something that genuinely impresses at a dinner party or tastes just as good eaten quietly over the kitchen sink.
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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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