Fresh, vibrant, and completely poultry-free, this ceviche is the kind of dish that feels like a vacation on a plate. Tender cubes of halibut, sea bass, or cod are "cooked" entirely by a bright citrus bath of lime and lemon juice — no heat required — leaving the fish firm, opaque, and full of clean flavor. Ground turmeric and freshly grated ginger give the curing liquid a warm, aromatic depth that sets this version apart from a classic preparation. Crisp cucumber, sharp red onion, and a touch of jalapeño add crunch and heat, while creamy diced avocado and fresh cilantro bring everything into balance. A drizzle of extra virgin olive oil ties it all together with a subtle richness that makes each bite feel polished without being fussy. Because the ingredient list is built entirely around fresh produce, citrus, and fish, there's no need to scan labels or worry about hidden poultry-derived additives sneaking into your bowl. Serve it straight from the fridge with extra lime wedges and it's honestly hard to believe something this impressive comes together so effortlessly.
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In a large mixing bowl, combine the lime juice, lemon juice, grated ginger, ground turmeric, and salt. Stir until the salt dissolves.
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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