Walnut 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. The combination of ground turmeric and freshly grated ginger gives the curing liquid a warm, aromatic depth that sets this ceviche apart from the standard lime-and-salt approach. Crisp cucumber, sharp red onion, and a touch of jalapeño heat add texture and brightness, while creamy avocado and a drizzle of olive oil round everything out into something that feels genuinely restaurant-worthy. Every single ingredient in this dish is naturally free from tree nuts, so there's no label-scanning or substitution stress — just clean, vibrant flavors from start to finish. The technique is straightforward: mix, chill, fold, and serve, making it an approachable showstopper whether you're feeding guests or treating yourself on a weeknight. Serve it straight from the bowl with extra lime wedges and you've got something bright, cooling, and completely craveable.
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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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