Pork Free No-Cook Ceviche
Bright, citrus-soaked, and impossibly fresh, this ceviche is the kind of dish that makes a serious impression with almost zero effort. Sushi-grade white fish — sea bass, halibut, or flounder all work beautifully — gets cubed and submerged in a punchy mix of fresh lime and lemon juice, which slowly turns the fish opaque and silky over just 15 to 25 minutes in the fridge. The acid does all the heavy lifting here, no stove required. Thinly sliced red onion, diced jalapeño, and a whisper of ground cumin layer in heat and depth, while fresh cilantro keeps everything tasting clean and vibrant. Creamy diced avocado gets folded in right at the end so it stays in perfect chunks rather than turning into mush. The whole thing is naturally built around fish, citrus, and produce — no cured meats, no hidden pork-derived additives to track down on a label. 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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