Soy Free No-Cook Ceviche
Fresh, bright, and completely no-cook, this citrus-cured ceviche is the kind of dish that tastes like it took way more effort than it actually did. Sushi-grade white fish — sea bass, halibut, or flounder all work beautifully — gets cut into tender cubes and submerged in a punchy blend of fresh lime and lemon juice that slowly turns the fish opaque and silky without a single burner turned on. Red onion, jalapeño, cilantro, and a whisper of cumin layer in heat and herbaceous depth, while creamy diced avocado rounds everything out at the very end. Because the ingredient list is built entirely around fresh fish, citrus, and produce, there's nothing hidden to worry about — no soy-based sauces, no marinades with questionable additives, just clean, honest flavors. Soy tends to sneak into a lot of seafood preparations through soy sauce or store-bought marinades, so making ceviche from scratch like this is genuinely one of the easiest ways to sidestep that entirely. The classic Peruvian technique calls for a short 15-to-25-minute marination window, so you get that slightly translucent, melt-in-your-mouth center that makes ceviche so craveable. 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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