Pecan Free No-Cook Ceviche
Bright, citrusy, 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 — 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 turns the fish silky and opaque without a single burner turned on. Red onion, jalapeño, and a pinch of cumin layer in heat and earthiness, while fresh cilantro and creamy diced avocado round everything out at the end. The whole thing comes together in under half an hour, making it an ideal appetizer when you want something that feels impressive but demands almost no hands-on time. Because the ingredient list is entirely built around fresh produce, citrus, and clean fish, there's no need to scan labels or worry about hidden nut-based fillers sneaking into your dish. Scoop it up with tortilla chips straight from the fridge and it's genuinely hard to stop eating. This is the kind of recipe you'll find yourself making on repeat all summer long.
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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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