Low Sugar White Fish Ceviche with Turmeric & Ginger
Fresh citrus does all the heavy lifting here, "cooking" the fish in a bright, acidic bath of lime and lemon juice until each cube turns perfectly opaque and tender. The addition of ground turmeric and freshly grated ginger gives this ceviche a warm, aromatic depth that sets it apart from the standard version — it's vibrant, a little bold, and genuinely hard to stop eating. Every ingredient on the list is naturally free of added sugar, so there's no need to scrutinize labels or swap anything out; the flavor comes entirely from real, whole foods. Jalapeño brings a clean heat, red onion adds a sharp bite, and cool cucumber keeps things refreshing, while creamy avocado and a drizzle of olive oil round out the texture beautifully. Folding everything together gently at the end means the avocado stays in satisfying chunks rather than turning into mush. It's the kind of dish that looks impressive on the table but comes together with nothing more than a knife, a bowl, and a little patience while the fish cures in the fridge.
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Learn more →Ingredients
4 servings
- 1 lb fresh white fish (such as halibut, sea bass, or cod), skin removed, cut into ½-inch cubes
- ½ cup fresh lime juice (from about 4–5 limes)
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ½ tsp salt
- 1 jalapeño, seeds removed, finely diced
- ½ red onion, finely diced
- 1 cup english cucumber, diced into ¼-inch pieces
- 1 avocado, diced
- ¼ cup fresh cilantro, roughly chopped
- 1 tbsp extra virgin olive oil
For serving
- lime wedges, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine the lime juice, lemon juice, grated ginger, ground turmeric, and salt. Stir until the salt dissolves.
- 2
Add the fish cubes to the citrus mixture and toss to coat evenly. Cover the bowl and refrigerate for 20 minutes, until the fish is opaque throughout and the flesh is firm and no longer translucent at the center when a piece is cut open.
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