Dairy Free White Fish Ceviche with Turmeric & Ginger
Fresh citrus does all the heavy lifting here, "cooking" the fish through acid rather than heat for a result that's bright, clean, and genuinely impressive. Halibut, sea bass, or cod all work beautifully — just look for the freshest catch you can find, since the quality of the fish is really the star of the show. Ground turmeric and freshly grated ginger give the curing liquid a warm, golden depth that sets this version 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 crisp English cucumber fold in at the end, adding texture and richness without a drop of cream or cheese in sight. Because ceviche is naturally built around citrus, fresh vegetables, and quality protein, it's one of those dishes that happens to be completely free of dairy without any substitutions or workarounds required. A drizzle of extra virgin olive oil ties everything together and gives the whole bowl a silky finish. Serve it immediately with extra lime wedges and you've got a showstopper that looks like it came from a coastal restaurant kitchen.
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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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