Shellfish Free White Fish Ceviche with Turmeric & Ginger
Bright, citrus-forward, and loaded with fresh ingredients, this ceviche is the kind of dish that feels like a restaurant treat but comes together entirely in your own kitchen. Fresh white fish — halibut, sea bass, or cod all work beautifully — gets cured in a punchy blend of lime and lemon juice spiked with grated ginger and ground turmeric, giving it a gorgeous golden hue and a warmly aromatic depth you don't usually find in classic ceviche. The acid does all the heavy lifting, gently firming the fish until it's opaque and tender without any heat. Ceviche can be tricky territory when you're avoiding shellfish, since many restaurant versions or pre-made options mix in shrimp or scallops — here, the entire dish is built around finfish only, so there's no need to second-guess a single ingredient. Crisp cucumber, fiery jalapeño, red onion, creamy avocado, and a handful of fresh cilantro round everything out into something that's simultaneously light and satisfying. A drizzle of olive oil at the end pulls it all together with a subtle richness that makes every bite feel intentional. Serve it straight from the bowl with extra lime wedges and something to scoop with — it disappears fast.
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!