Wheat Free White Fish Ceviche with Turmeric & Ginger
Fresh citrus does all the heavy lifting here, "cooking" the fish through acid rather than heat — which means this dish is naturally free of grains, gluten, and anything that could sneak wheat into your meal. Cubes of halibut, sea bass, or cod soak in a bright blend of lime and lemon juice spiked with grated ginger and ground turmeric, picking up a warm, golden hue and a flavor that's bold without being overpowering. Once the fish turns opaque and firm, it gets tossed with jalapeño, red onion, and crisp English cucumber for crunch and a little heat. Creamy diced avocado and fresh cilantro are folded in at the end, keeping everything light and vibrant. A drizzle of extra virgin olive oil ties it all together with a subtle richness that makes each bite feel complete. This is the kind of dish that looks impressive on the table but comes together with nothing more than a bowl, a knife, and a little patience while the citrus works its magic.
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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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