Chestnut 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 fresh lime and orange juice with grated ginger, turning the cubes silky and tender at the center while the outside firms up just enough to hold its shape. The whole process takes only minutes in the fridge, and the result is something that tastes far more impressive than the effort involved. Cucumber adds cool crunch, scallion greens bring a mild bite, and creamy avocado rounds everything out so each forkful hits multiple textures at once. A finishing drizzle of olive oil and a hit of lime zest tie the whole bowl together with a little richness and aromatic lift. Every ingredient here is naturally free from tree nuts of any kind, so there's no need to scan labels or worry about hidden additions sneaking into an otherwise clean dish. Serve it straight from the bowl the moment it's assembled — this one does not wait well, and it absolutely should not have to.
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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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