Brazil Nut Free Citrus Tuna Ceviche
Bright, citrusy, and impossibly fresh, this ceviche is the kind of dish that makes a warm evening feel like a genuine occasion. Sushi-grade tuna gets a quick cure in a punchy blend of lime and orange juice with freshly grated ginger, turning beautifully opaque on the outside while staying silky and tender at the center. The whole thing comes together with crisp cucumber, scallion greens, creamy avocado, and a handful of fresh herbs — every bite is clean and vibrant without feeling fussy. Because the ingredient list is built entirely around whole, fresh produce, citrus, and quality fish, there are no hidden fillers or mixed-nut garnishes to worry about, which is a genuine relief when you're navigating tree-nut concerns at the grocery store. The olive oil and lime zest folded in at the end add a subtle richness that ties everything together beautifully. Serve it the moment it's ready — ceviche waits for no one, and this one is absolutely worth the urgency.
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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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