MSG Free No-Cook Ceviche
Bright, citrus-soaked, and impossibly fresh, this ceviche is the kind of dish that tastes like it took hours but comes together with nothing more than a knife, a bowl, and a good squeeze of lime. Sushi-grade white fish gets "cooked" entirely by the acidity of fresh lime and lemon juice — no stove, no oven, no heat required. That clean, simple process is also what makes it so easy to keep free of hidden additives; every ingredient here is whole and unprocessed, from the jalapeño and red onion to the cilantro and avocado folded in at the end. Packaged seasonings and flavor enhancers are a common source of sneaky glutamates, so building bold flavor from scratch with citrus, kosher salt, and a pinch of cumin is both the smarter and more delicious route. The result is layered and vibrant — bright heat from the jalapeño, richness from the avocado, and that unmistakable tang that makes ceviche so craveable. Serve it straight from the bowl with tortilla chips and it disappears fast, so you may want to double the batch.
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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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