Chestnut 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 cure the fish until it's firm, opaque, and beautifully tender without a single minute on the stove. Ground turmeric and freshly grated ginger give the dish a warm, golden depth that sets it apart from a classic preparation, while jalapeño and red onion bring just enough heat and bite to keep every forkful interesting. Creamy diced avocado and cool cucumber round things out, making the texture as satisfying as the flavor. Every ingredient here is whole, fresh, and straightforward — no sauces, no packaged seasonings, no mystery additives to second-guess at the grocery store. That simplicity is exactly what makes this dish so easy to trust and so easy to love. It's the kind of recipe that looks impressive on the table but comes together with nothing more than a sharp knife, a bowl, and a little patience while the citrus does its work. Serve it straight from the fridge with extra lime wedges and you've got a light, bright meal that genuinely delivers.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!