Bright citrus does all the work here, turning cubed fish silky and tender as it mingles with thinly sliced red onion, diced jalapeño, and a good pinch of kosher salt. A short chill in the fridge lets those flavors meld while the lime and lemon juice work their magic, and a finishing toss of cilantro and ground cumin adds warmth and freshness in equal measure. Folding in cubes of ripe avocado at the end gives every spoonful a creamy, cooling contrast to the tangy citrus base. Scoop it up with tortilla chips or eat it straight from the bowl — either way, it's a light, punchy dish that's easy to portion and serve right away. This is a solid pick for a pregnancy-friendly table, delivering all the classic ceviche flavor without any fuss.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
