Nutmeg Free No-Cook Ceviche
Bright, citrus-forward, and impossibly fresh, this no-cook ceviche is the kind of dish that makes a serious impression with very little effort. Sushi-grade white fish — think sea bass, halibut, or flounder — 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 without a single flame. Thinly sliced red onion, diced jalapeño, and a whisper of ground cumin round out the flavor, while fresh cilantro and creamy avocado bring it all together at the end. The whole thing comes together in under 30 minutes, most of which is hands-off fridge time. Warm spices like nutmeg are nowhere near this recipe — the seasoning stays clean and citrus-driven, so there's zero risk of that earthy, sometimes overwhelming warmth sneaking into your bowl. Serve it straight from the fridge with tortilla chips and watch it disappear fast.
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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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