Pecan Free White Fish Ceviche with Turmeric & Ginger
Fresh citrus does all the heavy lifting here, "cooking" the fish through a simple acid cure that transforms raw white fish into something silky, bright, and deeply satisfying. The ginger and turmeric give this ceviche a warm, golden edge that sets it apart from the classic version — earthy and aromatic without overpowering the clean flavor of the fish. Jalapeño brings just enough heat, while cool cucumber and creamy avocado balance everything out in the best possible way. Because this dish is built entirely from whole, fresh ingredients — citrus, herbs, vegetables, and fish — there's no need to scan labels or worry about hidden allergens sneaking in through processed components. The technique is straightforward: marinate, drain, fold, and serve. That final drizzle of extra virgin olive oil ties the whole bowl together with a subtle richness that makes it feel restaurant-worthy. Serve it straight from the bowl with extra lime wedges and you've got a showstopper that's as clean and vibrant as it looks.
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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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