Yeast Free White Fish Ceviche with Turmeric & Ginger
Fresh citrus does all the heavy lifting here — lime and lemon juice cure the fish until it's perfectly opaque and tender, no heat required. Ground turmeric and freshly grated ginger give the dish a warm, golden depth that makes it feel anything but plain, while jalapeño and red onion bring just the right amount of bite. Creamy avocado and cool cucumber round everything out, so each spoonful hits a satisfying mix of textures and brightness. For anyone navigating a yeast-free lifestyle, this recipe is a natural fit — every ingredient is whole and unprocessed, with zero fermented components or hidden additives to worry about. Ceviche can sometimes feel like a restaurant-only dish, but the technique here is genuinely approachable: toss, chill, fold, and serve. A drizzle of extra virgin olive oil at the end ties it all together with a silky finish that elevates the whole bowl. Serve it straight from the fridge with extra lime wedges and it disappears 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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