Pescatarian White Fish Ceviche with Turmeric & Ginger
Fresh, vibrant, and completely no-fuss, this ceviche is the kind of dish that feels like a restaurant-level flex with barely any effort. Cubes of halibut, sea bass, or cod are cured in a bright mix of lime and lemon juice spiked with grated ginger and ground turmeric — the citrus does all the cooking, leaving the fish silky, firm, and full of flavor. The turmeric adds a gorgeous golden hue and a subtle earthiness that makes this version stand out from a classic preparation. Crisp cucumber, red onion, and jalapeño bring crunch and heat, while creamy avocado and fresh cilantro round everything out into something that feels balanced and seriously satisfying. Because the protein here comes entirely from fresh fish, this fits naturally into a pescatarian lifestyle without any workarounds or substitutions — it's just a genuinely great dish that happens to check the box. Serve it straight from the bowl with extra lime wedges and you've got a stunning starter or light main that's as good for a dinner party as it is for a Tuesday night.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!