Tree Nut Free No-Cook Ceviche
Bright, citrus-soaked, and impossibly fresh, this ceviche is the kind of dish that tastes like it took hours but comes together in under half an hour with zero time at the stove. Sushi-grade white fish — sea bass, halibut, or flounder all work beautifully — gets cubed and submerged in a punchy mix of fresh lime and lemon juice, which slowly turns the fish opaque and silky in the fridge while you prep everything else. Red onion, jalapeño, cilantro, and a whisper of ground cumin round out the flavor, and creamy diced avocado folded in at the end ties it all together. The entire ingredient list is naturally free of tree nuts, so there's no need to scrutinize labels or swap anything out — it's just clean, vibrant food exactly as written. Ceviche can sometimes feel intimidating, but this recipe walks you through the acid-marination timing clearly, whether you prefer that classic Peruvian slightly-translucent center or a fully opaque finish. Scoop it up with tortilla chips or serve 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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