Macadamia Free No-Cook Ceviche
Bright, citrus-soaked, and impossibly fresh, 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 generous pour of fresh lime and lemon juice, which firms the fish into that silky, just-set texture that defines a great Peruvian-style ceviche. Thinly sliced red onion, diced jalapeño, cilantro, and a whisper of ground cumin round out the flavor, giving every bite a clean heat and herby lift. The whole thing comes together in the refrigerator in under 30 minutes, no stove required. Creamy diced avocado gets folded in right at the end so it stays in perfect chunks rather than disappearing into the marinade. Since the ingredient list is built entirely around fresh produce, citrus, and fish, there's no need to scan labels or worry about hidden nut-based oils sneaking into the dish. Scoop it up with tortilla chips straight from the bowl and it's honestly hard to stop eating.
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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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