Cashew Free White Fish Ceviche with Turmeric & Ginger
Fresh, vibrant, and completely free of tree nut concerns, this citrus-cured fish dish is the kind of thing that looks impressive but comes together with minimal effort. Cubes of halibut, sea bass, or cod are bathed in a bright blend of lime and lemon juice spiked with grated ginger and ground turmeric, giving the whole bowl a gorgeous golden hue and a warmly aromatic edge you don't often find in classic ceviche. The acid does the heavy lifting, gently firming the fish until it's opaque and silky without any heat involved. Crisp cucumber, red onion, and jalapeño add crunch and a little kick, while creamy avocado and fresh cilantro round everything out into something that feels both light and deeply satisfying. Every single ingredient here is whole and straightforward — no sauces, no spice blends, no processed additions that might sneak in unwanted allergens. It's the kind of dish you can serve straight from the bowl with lime wedges and feel genuinely good about what's on the table.
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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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