High Fructose Corn Syrup Free White Fish Ceviche with Turmeric & Ginger
Fresh citrus, bold spice, and silky fish come together in a dish that feels like a restaurant-quality appetizer you can pull off entirely at home. The lime and lemon juice do the heavy lifting here, gently curing the fish until it's firm and opaque without any heat — a technique that keeps every ingredient tasting clean and bright. Ground turmeric and fresh ginger add a warm, earthy depth that makes this ceviche stand out from the usual version, while jalapeño and red onion bring just enough bite to keep things lively. One of the quiet wins of this recipe is that every single ingredient is whole and unprocessed — fresh fish, real citrus, vegetables, avocado, and olive oil. There's no bottled sauce, no sweetened condiment, and nothing hiding a corn-derived sweetener on the label. That makes it genuinely easy to serve with confidence, whether you're cooking for yourself or for guests who are watching what goes into their food. The avocado folded in at the end adds a creamy richness that rounds out all the acidity beautifully. Serve it straight from the bowl with extra lime wedges and you've got something that tastes indulgent but is actually as clean as it gets.
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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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