Mustard Free No-Cook Ceviche
Bright, citrus-soaked, and loaded with fresh ingredients, this ceviche is the kind of dish that tastes like a vacation. Sushi-grade white fish gets "cooked" entirely by an aggressive bath of fresh lime and lemon juice — no heat required, no complicated technique, just acid doing its thing in the fridge. For anyone navigating condiment-heavy menus or store-bought marinades that sneak in unexpected ingredients, this recipe is a breath of fresh air: every component is whole and straightforward, with zero hidden seasonings to worry about. The jalapeño and ground cumin bring just enough heat and warmth to keep things interesting, while creamy diced avocado and fresh cilantro round out the bowl beautifully. Timing matters here — 15 minutes gives you that classic Peruvian texture with a slightly translucent center, while 25 minutes takes the fish fully opaque if you prefer. Serve it straight from the bowl with tortilla chips and eat it immediately, because ceviche this fresh doesn't wait around.
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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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