Mustard Free White Fish Ceviche with Turmeric & Ginger
Fresh citrus does all the heavy lifting here, "cooking" the fish through acid alone and infusing every cube with bright, zesty flavor. The addition of ground turmeric and freshly grated ginger gives this ceviche a warm, golden depth that feels a little unexpected and completely addictive. Jalapeño brings a gentle kick, while cool cucumber, creamy avocado, and fragrant cilantro round everything out into something that tastes as vibrant as it looks. Because the ingredient list is built entirely around whole, fresh produce, citrus, and clean pantry staples, there's no need to scan labels or worry about hidden condiments that might sneak in unwanted ingredients. Ceviche can sometimes feel intimidating, but the process here is genuinely straightforward — marinate, drain, fold, and serve. It's the kind of dish that looks impressive on the table but asks very little of you in the kitchen.
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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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