Oats Free No-Cook Ceviche
Bright, citrus-forward, and impossibly fresh, this ceviche is the kind of dish that makes a serious impression with almost no effort at all. 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. A hit of jalapeño, thinly sliced red onion, and a pinch of ground cumin give it real depth, while fresh cilantro and creamy diced avocado round everything out at the end. The whole thing comes together in under half an hour, no stove required. For anyone navigating grain sensitivities, this recipe is naturally free of any oat-based thickeners or fillers — just clean, whole ingredients doing all the work. Serve it straight from the bowl with tortilla chips on the side, or spoon it over lettuce for something a little lighter. It's the kind of recipe you'll want to make every time the weather turns warm.
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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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