Xanthan Gum Free No-Cook Ceviche

Total time35 min

Prep time20 min

Cook time0 min

Fresh, bright, and completely no-cook, this citrus-marinated fish dish is the kind of recipe that feels like a restaurant order but comes together in your own kitchen with minimal effort. 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 refrigerator. Red onion, jalapeño, cilantro, and a whisper of cumin round out the flavor, and creamy diced avocado folded in at the end ties everything together without overpowering the citrus. For anyone navigating thickener-heavy or processed foods, this recipe is a breath of fresh air — every single ingredient is whole and natural, with absolutely nothing added to bind, gel, or stabilize. The acid does all the work here, gently denaturing the fish proteins in about 15 to 25 minutes depending on how opaque you like the texture. Scoop it up with tortilla chips or eat it straight from the bowl — either way, it disappears fast.

About Fig

Fig 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
Kroger Farm Raised Tilapia Fillets Frozen BIG DEAL!Kroger Wild Caught Pacific Cod Fillets Frozen BIG DEAL!Sb Cod Fillets V/P waterfront BISTRO Cod Fillets Wild Alaskan Boneless & Skinless - 32 Oz waterfront BISTRO Tilapia Fillets Bonesless & Skinless - 32 Oz
See all
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!