Lupin Free White Fish Ceviche with Turmeric & Ginger
Fresh white fish gets "cooked" entirely by the bright acidity of lime and lemon juice here, no heat required, and the result is something genuinely stunning. Ground turmeric and freshly grated ginger give the curing liquid a warm, golden depth that you just don't find in a classic ceviche, while jalapeño and red onion bring the heat and bite. Creamy diced avocado and cool cucumber fold in at the end to balance everything out, making each spoonful feel refreshing and rich at the same time. Because the whole dish is built from whole, unprocessed ingredients — fresh fish, citrus, vegetables, and olive oil — there's nothing hidden to worry about, which is exactly what you want when you're navigating a lupin sensitivity. Lupin flour and lupin-based fillers have a way of sneaking into processed sauces, dressings, and pre-marinated proteins, so making ceviche from scratch like this is genuinely the safest and most delicious route. Serve it straight from the bowl with extra lime wedges and you've got a showstopper that tastes like it came from a coastal restaurant.
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!