Beef Free Citrus Tuna Ceviche
Bright, zesty, and impossibly fresh, this citrus ceviche is the kind of dish that makes warm weather feel like a celebration. Sushi-grade tuna gets a quick cure in a punchy blend of lime and orange juice with freshly grated ginger, turning each cube silky and tender in just about 15 minutes. The technique is simple but precise — you're looking for that perfect moment when the outside turns opaque while the center stays lush and just barely translucent. Once the curing liquid is drained, cool cucumber, scallion greens, cilantro, and creamy avocado get folded in with a drizzle of olive oil and a hit of lime zest, building layers of texture and flavor in every bite. There's no red meat anywhere near this bowl, making it a naturally clean, light option that doesn't feel like a compromise in the slightest. Serve it immediately so the avocado stays vibrant and the whole thing tastes as alive as it looks — this one disappears fast.
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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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