Gluten Free 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 with nothing more than a bowl and a good knife. Sushi-grade white fish — sea bass, halibut, or flounder — gets cut into tender cubes and submerged in a punchy mix of fresh lime and lemon juice, which slowly turns the fish opaque and silky without a single burner turned on. Red onion, jalapeño, cilantro, and a whisper of cumin round out the flavor into something genuinely restaurant-worthy. Because every ingredient here is naturally free of gluten, there's no label-reading stress or ingredient swapping required — it's just clean, whole food doing exactly what it's supposed to do. The only thing to watch if you're being careful about cross-contact is the tortilla chips for serving, so grab a certified gluten-free bag or skip them entirely and go with cucumber slices instead. Timing matters here: 15 minutes in the fridge gives you that classic Peruvian texture with a slightly translucent center, while 25 minutes takes it fully opaque — both are delicious, so it really comes down to personal preference. Serve it immediately after folding in the avocado and it's genuinely one of the most impressive no-cook dishes you can put on the table.
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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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