Tree Nut Free White Fish Ceviche with Turmeric & Ginger
Bright, citrus-cured fish with a golden tint from turmeric and a warm kick from fresh ginger — this ceviche is the kind of dish that looks impressive but comes together with surprisingly little effort. Fresh lime and lemon juice do the heavy lifting, gently cooking the fish until it's firm and opaque without any heat required. Jalapeño and red onion bring a sharp, lively bite, while cool cucumber and creamy avocado balance everything out beautifully. A drizzle of olive oil and a handful of fresh cilantro tie it all together with a clean, herby finish. Because every ingredient here is whole and naturally unprocessed, there's no need to scan labels for hidden tree nut oils or worry about cross-contamination from shared manufacturing lines — just fresh, vibrant food exactly as it should be. Serve it straight from the bowl with extra lime wedges and watch it disappear fast.
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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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