Black Pepper Free Citrus Tuna Ceviche

Total time35 min

Prep time20 min

Cook time0 min

4.8

(14)

Bright, citrusy, and impossibly fresh, this ceviche is the kind of dish that makes a serious impression without requiring much time at the stove — because there is no stove involved at all. Sushi-grade tuna gets a quick cure in a punchy blend of lime and orange juice, with freshly grated ginger adding warmth and complexity in place of any spice that might cause issues. It's a smart swap that proves you don't need black pepper to build bold, layered flavor. The cucumber brings cool crunch, the scallion greens add a gentle bite, and creamy diced avocado ties everything together in the most satisfying way. A drizzle of olive oil and a hit of lime zest right before serving give it that glossy, restaurant-worthy finish. If you've ever worried about hidden pepper in spice blends or pre-seasoned fish, making ceviche from scratch like this puts you completely in control of every ingredient. Serve it immediately for the best texture — this one doesn't wait around, and honestly, neither will your guests.

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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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