AIP Friendly Citrus Tuna Ceviche
Bright, citrusy, and impossibly fresh, this ceviche is the kind of dish that makes a warm evening feel like a celebration. Sushi-grade tuna gets a quick cure in freshly squeezed lime and orange juice with grated ginger, turning tender and lightly opaque in just 12 to 15 minutes — no heat required. The autoimmune protocol can make finding satisfying, restaurant-worthy meals feel like a challenge, but this one checks every box without a single grain, legume, nightshade, or seed in sight. Crisp cucumber, creamy avocado, scallion greens, and fresh cilantro round out the bowl with color and texture that make it feel genuinely celebratory. A drizzle of extra-virgin olive oil and a hit of lime zest tie everything together with a clean, vibrant finish. It comes together in well under 30 minutes and serves four, making it an easy choice for a light lunch or an impressive starter that nobody will guess is elimination-friendly.
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Learn more →Ingredients
4 servings
- 1 lb sushi-grade tuna, cut into ½-inch cubes
- ½ cup fresh lime juice (from about 4 limes)
- 2 tbsp fresh orange juice
- 1 tsp fresh ginger, finely grated
- ½ tsp fine sea salt
- 1 medium english cucumber, seeded and diced small
- 3 scallions (green tops only), thinly sliced
- 1 ripe avocado, diced
- ¼ cup fresh cilantro leaves, roughly chopped
- 2 tbsp fresh mint leaves, roughly chopped (optional)
- 1 tbsp extra-virgin olive oil
- 1 tsp lime zest
Instructions
- 1
In a large mixing bowl, combine the tuna cubes, lime juice, orange juice, grated ginger, and sea salt. Toss gently to coat every piece of tuna evenly.
- 2
Cover the bowl and refrigerate for 12–15 minutes, until the tuna cubes are opaque on the outside but still have a slightly translucent, tender center — they should feel firm to a gentle press but not rubbery.
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