Lactose Free White Fish Ceviche with Turmeric & Ginger
Bright, citrus-forward, and loaded with bold flavor, this ceviche is the kind of dish that feels like a restaurant order but comes together entirely in your own kitchen. Fresh white fish — halibut, sea bass, or cod all work beautifully — gets cured in a punchy blend of lime and lemon juice spiked with grated ginger and ground turmeric, giving it a gorgeous golden hue and a warmly aromatic edge that sets it apart from a classic preparation. The acid does all the heavy lifting, slowly firming the fish until it's opaque and tender without any heat required. Crisp cucumber, red onion, and jalapeño add crunch and a gentle kick, while creamy avocado and fresh cilantro round everything out with richness and brightness in equal measure. Because every single ingredient here is naturally dairy-free, there's nothing to swap or substitute — no cream, no butter, no hidden dairy lurking in a sauce. A drizzle of olive oil ties it all together and gives the whole bowl a silky finish. Serve it straight from the fridge with extra lime wedges and something to scoop with, and it disappears fast.
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!