Almond Free Citrus Tuna Ceviche
Bright, citrusy, and impossibly fresh, this ceviche is the kind of dish that makes a serious impression with very little effort. Sushi-grade tuna gets a quick cure in fresh lime and orange juice with a hit of grated ginger, turning out tender and vibrant with just the right amount of zing. Cool cucumber, creamy avocado, and a handful of fresh herbs round everything out into something that feels genuinely restaurant-worthy. Tree nut concerns are completely off the table here — every ingredient is straightforward and whole, with no sauces, dressings, or pantry shortcuts that might sneak in hidden nuts. The technique is simple but precise: a short 12-to-15-minute chill in the curing liquid gives the tuna that perfect opaque exterior with a silky, just-tender center. Folding in the avocado at the very end keeps the pieces intact and gorgeous. Serve it immediately for the best texture and flavor — this one doesn't wait around.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!