Citric Acid Free White Fish Ceviche with Turmeric & Ginger
Ceviche is one of those dishes that feels impossibly fresh and vibrant, and this version delivers all of that brightness through natural citrus rather than any processed acids or additives. The fish — halibut, sea bass, or cod all work beautifully — cures right in the bowl using fresh lime and lemon juice, which means the "cooking" happens without any heat at all. Ground turmeric and freshly grated ginger give the marinade a warm, golden depth that makes this feel like so much more than a simple seafood dish. Crisp cucumber, sharp red onion, and a little jalapeño heat round out the texture, while creamy avocado and cilantro bring everything together at the end. Because every single ingredient here is whole and unprocessed, there's no need to scrutinize labels or worry about hidden additives sneaking into your meal. It comes together in under 30 minutes of active effort, making it an impressive but genuinely low-stress option for a light lunch or a stunning starter. Serve it right away so the avocado stays bright and the textures stay exactly as they should be.
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!