Anti Inflammatory Citrus Tuna Ceviche
Bright, citrusy, and loaded with fresh herbs and healthy fats, this ceviche is the kind of dish that feels indulgent while quietly doing your body a serious favor. Sushi-grade tuna is the star here — a lean, omega-3-rich protein that pairs beautifully with the anti-inflammatory heavyweights already in the bowl: fresh ginger, extra-virgin olive oil, and creamy avocado. The lime and orange juice cure the tuna just enough to firm up the outside while keeping the center silky and tender, so you get incredible texture without any heat. Cucumber and scallion greens add a cool crunch, while cilantro and optional mint lift the whole thing with herby brightness. Every ingredient on this list pulls its weight from a wellness standpoint — there's no filler, no processed anything, just whole foods working together. It comes together in under half an hour and is best served the moment it's dressed, making it an impressive but genuinely low-effort meal for any night of the week.
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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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