Pescatarian No-Cook Ceviche
Bright, citrus-soaked, and impossibly fresh, this dish is the kind of thing that makes people think you spent hours in the kitchen when you barely touched the stove. Sushi-grade white fish — sea bass, halibut, or flounder all work beautifully — gets cubed and bathed in a punchy combination of fresh lime and lemon juice, which slowly turns the fish opaque and silky in the refrigerator. The acid does all the heavy lifting here, so the "cooking" happens hands-free while you prep the red onion, jalapeño, and cilantro. A pinch of ground cumin adds a subtle warmth that ties everything together in a way that feels distinctly Peruvian. Creamy diced avocado gets folded in at the very end so it stays in clean, buttery chunks rather than disappearing into the marinade. Because the whole dish is built from whole, unprocessed ingredients, there's no label-reading required — just fresh fish, citrus, and produce. Scoop it up with tortilla chips or eat it straight from the bowl; either way, it disappears 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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