Yeast 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 without ever turning on the stove. 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 ground cumin round out the flavor, while creamy diced avocado folded in at the end adds richness that balances all that citrus heat. For anyone navigating a yeast-free lifestyle, this recipe is a natural fit — every single ingredient is whole and unprocessed, with zero fermented components, vinegar, or anything that could sneak yeast onto your plate. No bread, no soy sauce, no store-bought condiments with hidden additives — just clean, vibrant produce and quality fish doing all the work. The texture is classic Peruvian style: opaque on the outside with a just-translucent center at the 15-minute mark, or fully cooked through if you prefer to go the full 25 minutes. 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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