Turkey Free No-Cook Ceviche
Bright, citrus-soaked, and loaded with fresh heat from jalapeño, this 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 bathed in a punchy mix of fresh lime and lemon juice that does all the heavy lifting. The acid marinade denatures the fish proteins over just 15 to 25 minutes in the fridge, giving you that gorgeous opaque exterior with a silky, slightly translucent center that's classic Peruvian style. Red onion, jalapeño, cilantro, and a whisper of cumin layer in savory, herby depth, while creamy diced avocado folded in at the end rounds everything out perfectly. There's no stove, no oven, and absolutely no poultry anywhere near this bowl — just clean, vibrant ingredients doing exactly what they're supposed to do. Scoop it up with tortilla chips or eat it straight from the bowl; either way, it disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!