MSG Free White Fish Ceviche with Turmeric & Ginger
Fresh citrus does all the heavy lifting here, "cooking" the fish through acid alone — no heat, no additives, and absolutely nothing that could sneak unwanted flavor enhancers into your bowl. The combination of ground turmeric and freshly grated ginger gives the curing liquid a warm, golden depth that feels almost exotic, while jalapeño and red onion bring a bright, clean heat that wakes everything up. Once the fish turns opaque and firm, creamy diced avocado and crisp English cucumber get folded in gently, so every bite has a little contrast in texture and temperature. A drizzle of extra virgin olive oil ties it all together with a silky finish that makes this feel genuinely restaurant-worthy. For anyone who has scanned ingredient labels on store-bought marinades or seasoning blends and come up empty-handed, this recipe is a relief — every single component is whole and recognizable. 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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