Honey Free White Fish Ceviche with Turmeric & Ginger
Fresh citrus does all the heavy lifting here, "cooking" the fish through acid alone until each cube turns perfectly opaque and tender. The combination of ground turmeric and freshly grated ginger gives this ceviche a warm, aromatic backbone that sets it apart from the usual lime-and-onion formula. Jalapeño brings a clean heat, while cool cucumber and creamy avocado balance everything out in the most satisfying way. Every ingredient on this list is naturally free of added sweeteners — no sauces, no marinades, no hidden sugars to second-guess. That makes it a genuinely effortless fit for anyone avoiding honey or other sweeteners, without any substitutions required. The whole thing comes together in one bowl with a short chill in the fridge, and the result looks stunning on the table. Serve it straight from the bowl with extra lime wedges and it disappears fast.
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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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