Honey Free No-Cook Ceviche
Bright, citrus-soaked, and impossibly fresh, this ceviche is the kind of dish that tastes like it took way more effort than it actually did. Sushi-grade white fish — sea bass, halibut, or flounder all work beautifully — gets cubed and submerged in a punchy blend of fresh lime and lemon juice that 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 that feels genuinely restaurant-worthy. The avocado gets folded in at the very end so it stays in clean, buttery chunks rather than turning into a mush. Many store-bought or restaurant versions of dishes like this sneak in sweeteners to balance acidity, but here the citrus does all the work on its own — no added sugars or syrups needed. You control exactly what goes in the bowl, which makes this a stress-free choice for anyone keeping a close eye on ingredients. 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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