Ginger 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 bathed in a generous pour of fresh lime and lemon juice, which slowly turns the cubes opaque and silky in the refrigerator — no stove, no oven, no fuss. Thinly sliced red onion, diced jalapeño, and a pinch of ground cumin layer in just enough heat and earthiness to keep every bite interesting. A handful of fresh cilantro and creamy diced avocado folded in at the end round out the texture and make the whole bowl feel luxurious. For anyone navigating a sensitivity to ginger, this recipe is a natural fit — the flavor punch comes entirely from citrus, cumin, and fresh aromatics, with zero ginger hiding in a marinade or spice blend. The result is clean, vibrant, and deeply satisfying served straight from the bowl with a pile of tortilla chips on the side.
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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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