Lupin Free No-Cook Ceviche
Bright, citrus-forward, and impossibly fresh, this ceviche is the kind of dish that tastes like it took hours but comes together in under half an hour without ever turning on the stove. 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, which gently denatures the proteins and turns the fish silky and opaque right in the bowl. Thinly sliced red onion, jalapeño heat, a whisper of cumin, and a handful of cilantro round out the flavor into something that feels genuinely restaurant-worthy. Creamy diced avocado folded in at the end adds richness and balances the acidity perfectly. For anyone navigating lupin sensitivities, this recipe is naturally free of the legume flour that sneaks into so many packaged snacks and coatings — every ingredient here is clean, whole, and straightforward. Serve it straight from the bowl with tortilla chips or just a spoon, because it really doesn't need anything else.
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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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