Red Meat Allergy Friendly White Fish Ceviche with Turmeric & Ginger
Fresh, vibrant, and completely free of any red meat, this ceviche is the kind of dish that feels like a vacation on a plate. Tender cubes of white fish — halibut, sea bass, or cod all work beautifully — are cured in a bright blend of lime and lemon juice until perfectly opaque, no heat required. Ground turmeric and freshly grated ginger give the curing liquid a warm, golden depth that sets this version apart from a classic preparation, layering in subtle earthiness alongside all that citrus punch. Crisp cucumber, sharp red onion, and a touch of jalapeño add texture and heat, while creamy diced avocado and fresh cilantro bring everything into balance. A drizzle of extra virgin olive oil ties it all together with a silky finish. For anyone navigating a red meat allergy, this is the kind of recipe that never feels like a compromise — it's genuinely exciting to eat, built entirely around clean, whole ingredients with nothing to second-guess. Serve it straight from the bowl with extra lime wedges and enjoy it immediately while the textures are at their best.
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!