Gut Friendly No-Cook Ceviche
Fresh, bright, and completely no-heat, this citrus-marinated fish dish is one of the most naturally gut-friendly meals you can put together. Sushi-grade white fish like sea bass or halibut is cut into tender cubes and bathed in a generous pour of fresh lime and lemon juice, which denatures the proteins without any cooking — keeping the texture delicate and the nutrients intact. Red onion, jalapeño, cilantro, and a whisper of cumin layer in flavor without relying on anything processed, heavy, or hard to digest. Creamy diced avocado gets folded in at the end, adding healthy fat and a cooling contrast to the citrus heat. There are no refined ingredients, no added oils, and no mystery additives — just clean, whole-food components that are easy on the digestive system. The whole thing comes together in under 30 minutes with zero time at the stove, making it as practical as it is satisfying. Serve it straight from the bowl with chips or on its own for a light, vibrant meal that genuinely feels like a treat.
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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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