Cinnamon Free White Fish Ceviche with Turmeric & Ginger
Fresh, vibrant, and built entirely around citrus and bold aromatics, this ceviche is the kind of dish that feels like a celebration on a plate. Cubes of white fish cure in a bright mix of lime and lemon juice, picking up warmth from grated ginger and ground turmeric rather than any spice blends that might sneak in unwanted ingredients. That matters more than it sounds — many store-bought marinades and seasoning packets lean on warming spice mixes that can include cinnamon, making it tricky to find a ceviche you can trust without reading every label twice. Here, every ingredient is straightforward and easy to verify, so you can cook with total confidence. The jalapeño brings a clean, fresh heat, while diced cucumber and creamy avocado round out the texture in the best possible way. A drizzle of olive oil and a handful of cilantro tie it all together into something that looks stunning and tastes even better. Serve it straight from the bowl with extra lime wedges and watch it disappear.
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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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