Hazelnut Free No-Cook Ceviche
Ceviche is one of those dishes that feels impossibly fresh and vibrant, and this version delivers all of that bright, citrusy punch without ever turning on the stove. Sushi-grade white fish — sea bass, halibut, or flounder all work beautifully — gets cubed and submerged in a generous bath of fresh lime and lemon juice, which slowly turns the fish opaque and silky in the refrigerator. Thinly sliced red onion, diced jalapeño, and a whisper of ground cumin build layers of heat and earthiness, while fresh cilantro ties everything together with a clean, herby finish. The diced avocado folded in at the end adds a creamy richness that balances the acidity perfectly. Because this recipe is built entirely from whole, fresh ingredients — citrus, fish, vegetables, and spices — there's no need to scan labels or worry about hidden nut-based oils or cross-contamination from processed products. It's naturally free of tree nuts without any substitutions or workarounds required. Scoop it up with tortilla chips or eat it straight from the bowl; either way, it disappears fast.
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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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