Celery Free Citrus Tuna Ceviche
Bright, citrusy, and impossibly fresh, this 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 a hint of fresh ginger, turning out silky on the inside with just enough bite on the outside. The whole process takes only minutes of active work — the fridge does the heavy lifting while you prep the cucumber, scallion greens, and herbs. Creamy avocado folded in at the end brings everything together with a richness that balances the citrus beautifully. Every ingredient here is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or swap anything out — just cook with confidence. It's a clean, vibrant recipe that works as an elegant starter or a light main, and it comes together without any complicated technique or equipment.
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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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