Mushroom 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 submerged in a punchy blend of fresh lime and lemon juice, which slowly turns the fish opaque and silky in the refrigerator. Red onion, jalapeño, cilantro, and a whisper of ground cumin round out the flavor, giving every bite a clean heat and herby depth. Creamy diced avocado gets folded in at the end so it stays intact and lush rather than disappearing into the marinade. For anyone navigating a mushroom sensitivity, this recipe is naturally a safe harbor — every single ingredient is straightforward and easy to verify, with no sauces, broths, or seasoning blends that might sneak in fungal-derived additives. Serve it straight from the bowl with tortilla chips and it disappears fast, so you may want to make a double 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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