Brazil Nut Free White Fish Ceviche with Turmeric & Ginger
Fresh citrus does all the heavy lifting here — lime and lemon juice slowly cure the fish until it's firm, opaque, and silky without a single second of heat. The addition of ground turmeric and freshly grated ginger gives this ceviche a warm, slightly earthy depth that sets it apart from the classic version, while jalapeño and red onion keep things bright and a little punchy. Creamy diced avocado and cool cucumber round out every bite, making the whole bowl feel balanced and genuinely satisfying. Because this recipe is built entirely from fresh produce, citrus, fish, and pantry staples, there's no need to scrutinize labels for hidden tree nut derivatives or worry about cross-contact from packaged sauces. It's naturally free of the common allergens that sneak into store-bought marinades and dressings, so what you see in the ingredient list is exactly what ends up in your bowl. The technique is straightforward — mix, chill, fold, serve — and the result looks stunning, making it just as impressive for a dinner party as it is for a casual weeknight meal. Serve it straight from the bowl with extra lime wedges and maybe some tortilla chips on the side for a little crunch.
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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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