Citrus Ceviche Bowl with Charred Cucumber, Avocado Crema & Chile Salt

Written By Jana Pudles

Ingredients

Citrus-Cured Fish

  • 6 oz wild-caught white fish (halibut, sea bass, or fluke), or sushi-grade ahi tuna, diced

  • 1 tbsp fresh lime juice

  • 1 tbsp fresh orange juice (low sugar)

  • 1 tsp lemon zest

  • ½ tsp grated fresh ginger

  • ½ garlic clove, finely minced

  • Splash of coconut milk

  • Pinch flaky sea salt

Charred Cucumber & Crunchy Sides

  • ½ English cucumber, halved lengthwise

  • 4–6 radish slices, very thin or matchsticked

  • ½ cup jicama sticks

  • ½ red onion, thinly sliced (optional)

  • Optional: shaved fennel or butter lettuce for the base

  • 1 tsp chili-lime sea salt (homemade or Tajín-style)

Avocado Crema

  • ½ ripe avocado

  • 1 tbsp Greek yogurt (or dairy-free plain alternative)

  • 1 tbsp lime juice

  • 1 tbsp water (to thin)

  • Pinch garlic powder

  • Pinch sea salt

Serrano Oil (Optional)

  • 2 tbsp avocado oil

  • ½ serrano chili, thinly sliced

  • Pinch flaky sea salt

Garnishes

  • 1 tsp pomegranate molasses (optional)

  • Fresh mint leaves, torn

  • ½ tsp black sesame seeds or hemp hearts

  • Lime wedge

Instructions

1. Cure the Fish

  1. Dice the fish into small cubes.

  2. In a bowl, combine lime juice, orange juice, lemon zest, ginger, garlic, coconut milk and salt.

  3. Toss fish in the mixture and chill for 10–15 minutes, until the edges appear opaque.

2. Char the Cucumber

  1. Heat a dry skillet or grill pan over medium-high.

  2. Place cucumber cut-side down and sear 2–3 minutes until charred but still crisp.

  3. Let cool, then slice into half-moons.

3. Make the Avocado Crema

  1. Blend or mash avocado, yogurt, lime juice, water, garlic powder, and salt until smooth.

  2. Chill until ready to serve.

4. Prepare Serrano Oil (Optional)

  1. Gently warm avocado oil and serrano slices with a pinch of salt over low heat for 5–6 minutes.

  2. Let cool. Strain if desired, or leave slices in for presentation.

5. Assemble the Bowl

  1. Start with a light base of fennel ribbons or butter lettuce (optional).

  2. Add citrus-cured fish, charred cucumber, radish, and jicama.

  3. Spoon avocado crema on the side.

  4. Drizzle with serrano oil and, if using, pomegranate molasses.

  5. Sprinkle with chili-lime salt, sesame/hemp, and fresh mint.

  6. Serve with a lime wedge for squeezing.

Jana Pudles
Next

Chana Masala