Fresh, vibrant, and completely meat-free in the traditional sense, this ceviche is a showstopper that lets the ocean do the heavy lifting. Tender cubes of white fish — halibut, sea bass, or cod all work beautifully — are "cooked" entirely by a bright citrus bath of fresh lime and lemon juice, no heat required. What makes this version especially interesting is the addition of ground turmeric and fresh ginger, which layer in a warm, earthy depth that you don't usually find in a classic ceviche. Jalapeño brings a clean kick, while cool cucumber, creamy avocado, and a handful of cilantro keep everything feeling light and refreshing. A drizzle of extra virgin olive oil ties it all together with just enough richness. The whole process is straightforward — marinate, drain, fold, and serve — and every single ingredient is clean and easy to source without any concern about hidden animal products sneaking in. This is the kind of dish that looks impressive on the table but asks very little of the cook.
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In a large mixing bowl, combine the lime juice, lemon juice, grated ginger, ground turmeric, and salt. Stir until the salt dissolves.
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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