Pistachio Free No-Cook Ceviche
Fresh, bright, and completely no-cook, this citrus-marinated ceviche is the kind of dish that tastes like it took way more effort than it actually did. Sushi-grade white fish — think sea bass, halibut, or flounder — gets cubed and submerged in a punchy blend of fresh lime and lemon juice, which gently denatures the proteins and turns the fish silky and opaque without a single burner turned on. Red onion, jalapeño, cilantro, and a whisper of ground cumin layer in heat, freshness, and depth, while diced avocado folded in at the end adds creamy richness that balances the acidity beautifully. The whole thing comes together in under 30 minutes, with most of that time being hands-off refrigerator time. Tree nut concerns are completely off the table here — every ingredient is a straightforward fresh produce, citrus, or seafood item with nothing hidden in the mix. Scoop it up with tortilla chips or serve it straight from the bowl, and 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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