Sesame Free No-Cook Ceviche
Bright, citrus-soaked, and loaded with fresh flavor, this ceviche is the kind of dish that feels like a restaurant treat but comes together entirely in your own kitchen. A generous pour of lime and lemon juice does all the heavy lifting here — no stove, no oven, just acid slowly transforming fresh sushi-grade fish into something silky and tender with that classic slightly translucent center. Red onion, jalapeño, cilantro, and a whisper of cumin layer in heat and earthiness without overwhelming the clean taste of the fish. The creamy diced avocado folded in at the end is the finishing touch that makes every bite feel rich and satisfying. For anyone navigating sesame allergies, this recipe is a genuinely stress-free option — every ingredient is straightforward and naturally free of the hidden sesame that sneaks into so many sauces, dressings, and packaged snacks. Just be sure to double-check your tortilla chips if you're serving them alongside, since some brands do include sesame. Scoop it up fresh and cold — this one does not wait around.
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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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