Paraben Free No-Cook Ceviche
Bright, citrus-forward, and refreshingly light, this ceviche is the kind of dish that tastes like it took far more effort than it actually did. Sushi-grade white fish gets cubed and submerged in a generous pour of fresh lime and lemon juice, which slowly turns the fish opaque and silky — no stove, no oven, just pure acid doing its thing. Thin-sliced red onion, jalapeño, and a whisper of cumin layer in heat and earthiness, while fresh cilantro and creamy diced avocado bring it all together at the finish. For anyone navigating paraben sensitivities, this recipe is a genuinely clean option — every ingredient is whole and unprocessed, with no preservatives, no packaged sauces, and no hidden additives that tend to sneak into store-bought or restaurant versions of this dish. The citrus marinade does the heavy lifting naturally, so there's no need for anything artificial to make it taste this good. Serve it straight from the bowl with tortilla chips or a simple fork, and don't wait — the avocado is best enjoyed the moment it hits the dish.
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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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