High Fructose Corn Syrup Free No-Cook Ceviche
Fresh, bright, and completely no-cook, this ceviche is one of those dishes that feels like a restaurant splurge but comes together in your own kitchen with almost zero effort. Sushi-grade white fish — think sea bass, halibut, or flounder — gets cubed and bathed in a generous pour of fresh lime and lemon juice, which does all the "cooking" through acid marination rather than heat. Red onion, jalapeño, cilantro, cumin, and creamy diced avocado round out the bowl with layers of flavor that are clean, vibrant, and genuinely addictive. The beauty of making ceviche at home is knowing exactly what went into it — every ingredient here is whole and unprocessed, so there's no sneaky sweetener hiding in a bottled marinade or pre-made sauce. Store-bought versions and restaurant preparations can be surprisingly tricky territory when you're avoiding added sugars in unexpected places, but this recipe keeps things completely transparent. 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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