Artificial Flavors Free White Fish Ceviche with Turmeric & Ginger
Fresh citrus does all the heavy lifting here, "cooking" the fish through acid alone and delivering bright, clean flavor without a single drop of anything artificial. The combination of ground turmeric and freshly grated ginger gives this ceviche a warm, golden depth that store-bought versions and seasoning packets simply can't replicate. Every ingredient in the bowl is exactly what it says it is — real lime juice, real lemon juice, whole vegetables, and a drizzle of extra virgin olive oil. Crisp cucumber and red onion add crunch, jalapeño brings a gentle heat, and creamy avocado rounds everything out so each bite feels balanced and satisfying. Because you're building flavor from scratch with whole, recognizable ingredients, there's no need to reach for anything processed or artificially enhanced. It's the kind of dish that tastes impressively complex but comes together with nothing more than a sharp 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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