Ceviche is one of those dishes that feels impossibly fresh and vibrant, and this version delivers all of that brightness with zero time at the stove. Sushi-grade white fish — think sea bass, halibut, or flounder — gets cubed and bathed in a punchy blend of fresh lime and lemon juice, which slowly turns the fish opaque and silky in the refrigerator. Red onion, jalapeño, cilantro, and a whisper of cumin round out the flavor, while diced avocado folds in at the end for richness and a little creamy contrast. The whole thing comes together in under half an hour, making it one of the most impressive low-effort dishes you can put on a table. For anyone navigating grain sensitivities, this recipe is naturally built around clean, whole ingredients — fresh fish, citrus, herbs, and produce — with no hidden fillers or grain-based thickeners anywhere in sight. Just watch your chip choice if you're serving it alongside; the ceviche itself is completely in the clear. Serve it straight from the bowl while it's cold and the avocado is still perfectly intact.
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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.
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