Coconut Free White Fish Ceviche with Turmeric & Ginger
Fresh citrus does all the heavy lifting here, "cooking" the fish in a bright bath of lime and lemon juice until each cube turns perfectly opaque and tender. The addition of ground turmeric and freshly grated ginger gives this ceviche a warm, golden depth that sets it apart from the classic version — earthy and aromatic without overpowering the delicate fish. Jalapeño brings a clean heat, while crisp cucumber and red onion add crunch, and creamy avocado rounds everything out into something that feels genuinely complete. Because every ingredient is whole and fresh, there's no need to scan labels or second-guess anything hiding in a sauce or marinade. The olive oil finish ties it all together with a subtle richness that makes the bowl feel polished rather than plain. It's the kind of dish that looks impressive on the table but comes together with nothing more than a knife, a bowl, and a little patience while the citrus works its magic.
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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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