Legume Free White Fish Ceviche with Turmeric & Ginger
Bright, citrus-forward, and impossibly fresh, this ceviche is the kind of dish that feels like a celebration even on a Tuesday night. Fresh white fish — halibut, sea bass, or cod all work beautifully — gets "cooked" entirely by lime and lemon juice, no heat required, while grated ginger and ground turmeric add a warm, golden depth that sets this version apart from the classic. Creamy avocado, crisp cucumber, and a hit of jalapeño round everything out, making each bite a balance of cool, spicy, and rich. For anyone navigating legume-free eating, this recipe is a natural fit — every ingredient is clean and straightforward, with zero beans, lentils, or pea-derived fillers hiding anywhere in the mix. The curing step is simple but important: give the fish a full 20 minutes in the citrus bath until each piece is opaque all the way through, then drain off half the liquid before folding in the vegetables. A drizzle of extra virgin olive oil at the end ties everything together with a subtle silkiness. Serve it immediately with extra lime wedges and watch it disappear.
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!