Paleo White Fish Ceviche with Turmeric & Ginger
Fresh white fish gets "cooked" entirely by citrus in this vibrant, no-heat ceviche — lime and lemon juice cure the fish until it's firm, opaque, and ready to eat without a single burner turned on. Ground turmeric and freshly grated ginger give the dish a warm, golden depth that feels both bright and grounding, while jalapeño and red onion bring just enough heat and bite to keep every forkful interesting. Creamy diced avocado and crisp cucumber round things out, making this feel genuinely satisfying rather than just light. Because every ingredient here is whole and unprocessed — fresh fish, citrus, vegetables, olive oil — it fits naturally into a grain-free, legume-free way of eating without any awkward substitutions or specialty products. The technique is straightforward: toss, chill, drain, fold, and serve, which means the hardest part is waiting the 20 minutes for the fish to cure. It's the kind of dish that looks impressive on the table but asks almost nothing 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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