Shellfish Free No-Cook Ceviche
Bright, citrusy, and impossibly fresh, this dish is the kind of thing that disappears from the bowl before you even set out the chips. Sushi-grade white fish — sea bass, halibut, or flounder — gets cubed and bathed 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 cumin layer in heat and depth, while diced avocado adds that creamy, cooling finish right before serving. For anyone navigating shellfish concerns, this recipe is a genuine win — classic ceviche is sometimes made with shrimp or scallops, but this version is built entirely around finfish, so there's no shellfish anywhere in the ingredient list to worry about. The acid-marination window is short, around 15 to 25 minutes in the fridge, so you get that coveted Peruvian texture — opaque outside, just barely translucent at the center — without overcooking or waiting all afternoon. Scoop it up with tortilla chips or eat it straight from the bowl; either way, it tastes like something you'd order at a coastal restaurant and feel very smug about having made yourself.
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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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