Capsaicin 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 stunning impression without requiring much time at the stove — or any heat at all. Sushi-grade tuna gets a quick cure in a blend of lime and orange juice with freshly grated ginger, which gives it a lively, aromatic kick that doesn't rely on any chili heat whatsoever. That makes it a genuinely exciting option for anyone who loves bold, vibrant flavors but needs to steer clear of capsaicin — no jalapeños, no serrano, no hidden hot sauce anywhere in the bowl. The cucumber adds cool crunch, the scallion greens bring a mild oniony note, and the avocado folds in at the end to make everything feel luxuriously creamy and satisfying. A finishing drizzle of olive oil and a hit of lime zest tie it all together with a brightness that tastes like it came from a coastal restaurant kitchen. Serve it immediately after folding so the avocado stays gorgeous and the textures stay distinct — this one is best eaten the moment it hits the table.

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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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