Turmeric Free No-Cook Ceviche
Bright, citrus-forward, and genuinely refreshing, this ceviche is the kind of dish that feels like a restaurant splurge but comes together entirely in your own kitchen with no stove required. Sushi-grade white fish — sea bass, halibut, or flounder all work beautifully — gets cubed and submerged in a punchy blend 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, giving you that layered, coastal complexity without a single ingredient that could trigger a turmeric sensitivity. So many spice blends and store-bought marinades sneak turmeric in for color or flavor, which makes dishes like this — built entirely from scratch with whole, identifiable ingredients — such a relief to serve. Creamy diced avocado folded in at the end adds richness that balances the heat and acid perfectly. 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!