Soy Free White Fish Ceviche with Turmeric & Ginger
Fresh citrus does all the heavy lifting here, "cooking" cubes of delicate white fish in a bright blend of lime and lemon juice until perfectly opaque and tender. The addition of ground turmeric and freshly grated ginger gives this ceviche a warm, golden depth that sets it apart from the classic version — earthy, a little spicy, and genuinely hard to stop eating. Jalapeño brings the heat, red onion adds a sharp bite, and cool cucumber keeps everything refreshing, while creamy avocado and a drizzle of olive oil round out the texture beautifully. Every single ingredient here is naturally free from soy, so there's no need to scrutinize labels or swap anything out — it's clean eating that doesn't feel like a compromise. Ceviche can sometimes feel intimidating, but the process is straightforward: toss, chill, drain, fold, and serve. It's the kind of dish that looks stunning on the table and tastes like something you'd order at a coastal restaurant, made entirely in your own kitchen.
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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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