Gut Friendly White Fish Ceviche with Turmeric & Ginger
Fresh white fish gets "cooked" entirely by the acidity of lime and lemon juice here — no heat required, just time in the fridge and a little patience. The ginger and turmeric do serious heavy lifting, bringing anti-inflammatory warmth and a gorgeous golden hue without overpowering the delicate fish. Cucumber, red onion, and jalapeño add crunch and brightness, while creamy avocado and a drizzle of olive oil round everything out into something that feels genuinely nourishing. For anyone focused on keeping their gut happy, this dish leans on whole, minimally processed ingredients from start to finish — no hidden additives, no heavy sauces, just clean flavors working together. The citrus curing process is straightforward, and draining off half the liquid before adding the vegetables keeps the texture fresh rather than soggy. Folding in the avocado last and keeping those pieces intact makes every bite feel luxurious. It's the kind of dish that looks impressive on the table but asks very little of you in the 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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