Artificial Food Coloring Free White Fish Ceviche with Turmeric & Ginger
Fresh white fish gets "cooked" entirely by citrus in this vibrant, no-heat ceviche — lime and lemon juice do all the work, firming the fish into tender, flavor-packed bites in just 20 minutes. Ground turmeric and fresh ginger bring a warm, golden depth that makes this feel anything but ordinary, while jalapeño, red onion, and crisp cucumber keep every forkful lively and bright. Creamy avocado and a drizzle of extra virgin olive oil round things out, adding richness that balances the acidity beautifully. Every single ingredient here is whole and unprocessed, so there's no need to squint at a label hunting for synthetic dyes or mystery additives — what you see is exactly what you get. Ceviche can sometimes feel intimidating, but the technique is genuinely straightforward: toss, chill, drain, fold, and serve. It's the kind of dish that looks stunning on the table and tastes even better than it looks, whether you're serving it as an appetizer or a light main.
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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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