Gluten Free White Fish Ceviche with Turmeric & Ginger
Fresh white fish gets transformed by a bright citrus cure in this vibrant, no-cook dish that feels equally at home at a backyard gathering or a weeknight dinner. Lime and lemon juice do all the heavy lifting, slowly firming the fish until it's opaque and tender without a single burner turned on. Ground turmeric and freshly grated ginger give the ceviche a warm, golden depth that sets it apart from the usual straightforward preparation, while jalapeño and red onion bring just enough heat and bite to keep every forkful interesting. Creamy diced avocado and cool cucumber round things out, making the texture as satisfying as the flavor. Because every ingredient here is naturally free of gluten — fresh fish, citrus, vegetables, and olive oil — there's no need to scrutinize labels or worry about hidden additives sneaking in. It's one of those recipes where eating around a restriction genuinely feels like a bonus rather than a compromise. Serve it straight from the bowl with extra lime wedges and let the colors do the talking.
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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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