Paleo No-Cook Ceviche
Fresh, bright, and completely fire-free, this citrus-marinated dish is one of the most satisfying things you can make when you want something light but genuinely impressive. 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 denatures the proteins and transforms the texture into something silky and tender without a single burner turned on. Red onion, jalapeño, cilantro, and a whisper of cumin round out the flavor into something layered and complex, while diced avocado folds in at the end for richness and creaminess. Every single ingredient here is whole, unprocessed, and grain-free, which means this is a genuinely effortless fit for anyone eating ancestrally without having to swap or substitute a thing. The only optional add-on — tortilla chips for serving — is easy to skip or replace with sliced cucumber or plantain chips if you want to keep it strictly on plan. It's the kind of dish that looks like you spent hours on it but comes together in under half an hour, mostly hands-off in the fridge. Serve it immediately after folding in the avocado for the best texture and the freshest, most vibrant flavor.
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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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