Eggless White Fish Ceviche with Turmeric & Ginger
Fresh, vibrant, and completely naturally free of eggs, this citrus-cured white fish dish is the kind of recipe that feels like a restaurant order but comes together in your own kitchen with minimal effort. The fish — halibut, sea bass, or cod all work beautifully — is "cooked" entirely by the acidity of fresh lime and lemon juice, so there's no heat required and no eggs anywhere in the process. Ground turmeric and freshly grated ginger give the curing liquid a warm, golden depth that sets this ceviche apart from the standard version, while jalapeño and red onion bring just the right amount of heat and bite. Crisp English cucumber keeps things refreshing, and the diced avocado folded in at the end adds a creamy richness that makes every bite feel indulgent without being heavy. A drizzle of extra virgin olive oil ties it all together with a subtle fruitiness that rounds out the citrus. It's a dish that's as stunning to look at as it is to eat — serve it straight away while the avocado is still bright and the textures are at their best.
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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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