Sesame Free White Fish Ceviche with Turmeric & Ginger
Fresh citrus does all the heavy lifting here, "cooking" the fish through acid alone until each cube turns perfectly opaque and tender — no heat required. Ground turmeric and freshly grated ginger give the curing liquid a warm, aromatic backbone that sets this ceviche apart from the standard lime-only version. Jalapeño brings a clean, bright heat, while cool cucumber and creamy avocado balance everything out in the most satisfying way. Because the ingredient list sticks to whole, unprocessed produce, fresh fish, and olive oil, there's nothing hiding in the bowl that could be a concern — no sauces, no marinades, no condiments with unexpected additives. Sesame oil is a common shortcut in seafood dishes, but this recipe builds its richness through avocado and a drizzle of extra virgin olive oil instead, so the flavor is full without any of the worry. Fold it together gently at the end to keep those avocado pieces intact, and serve immediately for the best texture. It's the kind of dish that looks impressive on the table but comes together with nothing more than a sharp knife, a bowl, and a little patience.
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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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