BHA & BHT Free Citrus Tuna Ceviche
Bright, citrusy, and impossibly fresh, this ceviche is the kind of dish that makes you feel like you're eating somewhere with an ocean view. Sushi-grade tuna gets a quick cure in fresh lime and orange juice with a hit of grated ginger, turning out tender and vibrant in just about 15 minutes. Cool cucumber, creamy avocado, and a handful of herbs round everything out into something that feels both light and deeply satisfying. For anyone navigating BHA and BHT concerns, packaged and processed foods can be a minefield — preservatives hide in everything from bottled dressings to canned fish. This recipe sidesteps all of that entirely, relying on whole, unprocessed ingredients from start to finish. Every component — the tuna, the citrus, the herbs, the olive oil — is exactly what it says it is, with no additives needed to keep it shelf-stable or shelf-appealing. The technique is simple enough for a weeknight but impressive enough for company. Fold gently, taste as you go, and serve immediately so the avocado stays gorgeous and the textures stay distinct. It's clean eating that genuinely doesn't taste like a compromise.
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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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