Chicken 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, turning the fish silky and tender at the edges while keeping the center beautifully soft. After just a short rest in the fridge, the tuna is folded together with crisp English cucumber, scallion greens, cilantro, and creamy diced avocado for a combination of textures that is genuinely hard to stop eating. A drizzle of extra-virgin olive oil and a hit of lime zest tie everything together with a clean, aromatic finish. This is naturally free from poultry in every sense — no hidden broths, no shared proteins, just clean seafood and produce you can feel good about. It works beautifully as a light lunch, an elegant starter, or a crowd-pleasing appetizer served with chips on the side. Serve it immediately after folding in the avocado so everything stays vibrant and the textures stay exactly as they should be.

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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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