Gelatin Free White Fish Ceviche with Turmeric & Ginger
Fresh, vibrant, and completely free of any gelling agents or thickeners, this citrus-cured white fish dish is a showstopper that comes together with nothing but clean, whole ingredients. Halibut, sea bass, or cod gets bathed in a bright mix of lime and lemon juice spiked with grated ginger and ground turmeric, giving the fish a gorgeous golden hue and a warmly aromatic depth you don't usually expect from ceviche. The acid does all the heavy lifting, slowly firming the fish to a tender, opaque finish without any heat — just patience and a good refrigerator chill. Crisp cucumber, sharp red onion, and a kick of jalapeño add texture and contrast, while creamy avocado and fresh cilantro fold in at the end to round everything out. A drizzle of extra virgin olive oil ties it all together with a subtle richness that makes each bite feel intentional and complete. It's the kind of dish that looks impressive on the table but asks very little of you in the kitchen — no gelatin, no additives, no shortcuts needed.
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!