Beef Free White Fish Ceviche with Turmeric & Ginger
Fresh, vibrant, and completely free of any red meat, this citrus-cured dish is a showstopper that feels as impressive as it tastes effortless. Tender cubes of halibut, sea bass, or cod are bathed in a bright blend of lime and lemon juice, which gently "cooks" the fish until it's perfectly opaque and firm — no heat required. Ground turmeric and freshly grated ginger give the curing liquid a warm, golden depth that sets this ceviche apart from the standard version, while jalapeño and red onion bring just the right amount of heat and bite. Crisp English cucumber keeps every bite refreshing, and creamy diced avocado folded in at the end adds richness that balances the acidity beautifully. A drizzle of extra virgin olive oil and a handful of fresh cilantro tie everything together with a clean, herby finish. This is the kind of dish that looks stunning in a bowl and disappears fast — serve it straight away with lime wedges and let the flavors do all the talking.
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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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