Citric Acid Free Citrus Tuna Ceviche
Ceviche is one of those dishes that feels like a special occasion even on a Tuesday, and this version delivers bright, clean flavors with every bite. Sushi-grade tuna gets a short cure in fresh lime and orange juice alongside grated ginger and sea salt, turning silky and just-firm in about 12 minutes — no heat required. The magic is in that brief marinating window, where the citrus does all the work without turning the fish rubbery or dull. For anyone navigating a sensitivity to added or processed citric acid, this recipe is worth bookmarking. Every drop of acidity here comes straight from freshly squeezed limes and orange juice — nothing from a bottle, no preservatives, no mystery additives. That distinction matters more than it might seem, since citric acid as a food additive shows up in a surprising number of store-bought marinades and packaged seafood products. Once the tuna is cured and lightly dressed, cool cucumber, scallion greens, cilantro, and creamy avocado get folded in for a bowl that's as beautiful as it is satisfying. A drizzle of olive oil and a hit of lime zest tie everything together with a little richness and aromatic lift. Serve it immediately and don't be surprised when it disappears fast.
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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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