Mushroom Free White Fish Ceviche with Turmeric & Ginger
Fresh citrus does all the heavy lifting here, "cooking" the fish through acid rather than heat for a dish that feels both impressive and refreshingly light. Cubes of halibut, sea bass, or cod turn perfectly opaque in the lime and lemon juice while soaking up the warmth of grated ginger and ground turmeric — a combination that gives this ceviche a golden hue and a gently spiced depth you don't often find in the classic version. Crisp cucumber, sharp red onion, and a kick of jalapeño add texture and heat, while creamy avocado and fresh cilantro bring everything into balance. A drizzle of extra virgin olive oil ties it all together just before serving. For anyone navigating a mushroom-free lifestyle, this recipe is a natural fit — every ingredient is clean, produce-forward, and completely free of fungi without any substitutions required. It's the kind of dish that looks stunning in a bowl, comes together with minimal effort, and tastes like something you'd order at a coastal restaurant on a hot afternoon. Serve it immediately with extra lime wedges and don't be surprised when people ask for the recipe.
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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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