Cinnamon Free Citrus Tuna Ceviche
Bright, citrusy, and refreshingly light, this ceviche is the kind of dish that feels like a warm-weather celebration in a bowl. Sushi-grade tuna gets a quick cure in fresh lime and orange juice with a hint of grated ginger, picking up bold, clean flavors without any warming spices that could sneak into the mix. That makes it a genuinely great option for anyone navigating spice sensitivities — every ingredient here is straightforward and easy to verify. Crisp English cucumber, creamy avocado, and a handful of fresh herbs fold in at the end for texture and color that make this as beautiful to look at as it is to eat. The technique is simple but precise: a short 12–15 minute cure gives the tuna that perfect opaque exterior with a tender, just-kissed center — no heat required. A drizzle of olive oil and a little lime zest tie everything together with a glossy, vibrant finish. Serve it immediately and watch it disappear.
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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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