Barley Free Citrus Tuna Ceviche
Bright, citrusy, and refreshingly light, this ceviche is the kind of dish that feels like a warm-weather celebration on a plate. Sushi-grade tuna gets a quick cure in fresh lime and orange juice with a hint of grated ginger, picking up vibrant flavor while staying beautifully tender at the center. Crisp English cucumber, silky avocado, and a handful of fresh herbs round everything out, making each bite feel clean and layered at the same time. The whole thing comes together with nothing more than a bowl and a refrigerator — no cooking required. For anyone navigating grain sensitivities, this recipe is naturally free of any grain-based ingredients, relying entirely on fresh produce, quality fish, and good olive oil. The only thing to watch is making sure your sushi-grade tuna comes from a reputable source with no added marinades or fillers, which is easy to confirm when buying from a trusted fishmonger. Serve it straight from the bowl the moment it's assembled, because the avocado is at its best right away.
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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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