Lactose Free No-Cook Ceviche
Bright, citrus-soaked, and loaded with fresh heat from jalapeño, this ceviche is the kind of dish that makes a serious impression with almost zero effort. Sushi-grade white fish — sea bass, halibut, or flounder all work beautifully — gets cubed and bathed in a punchy combination of fresh lime and lemon juice, which slowly turns the fish opaque and silky in the refrigerator. No stove, no oven, no dairy anywhere in sight, which means this is naturally a dream for anyone avoiding lactose without having to swap a single ingredient. The red onion and jalapeño bring sharp, spicy contrast, while a pinch of ground cumin adds a subtle earthy warmth that ties everything together. Creamy diced avocado gets folded in at the very end so it stays in clean, buttery chunks rather than disappearing into the marinade. 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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