Coconut Free Citrus Tuna Ceviche
Bright, citrusy, and impossibly fresh, this ceviche is the kind of dish that makes a serious impression with very little effort. Sushi-grade tuna gets a quick cure in fresh lime and orange juice with a hit of grated ginger, turning out silky and tender at the center with just enough firmness on the outside. The whole thing comes together with crisp cucumber, creamy avocado, scallion greens, and a handful of fresh herbs — every bite is clean, vibrant, and layered with flavor. Many store-bought or restaurant versions of ceviche sneak in coconut milk or coconut-based marinades for richness, but this one achieves that same lush, satisfying quality through ripe avocado and a drizzle of good olive oil instead. There's nothing hidden or complicated here — just honest, whole ingredients that let the tuna shine. Serve it straight from the bowl the moment it's ready, because this is one dish that absolutely does not wait.
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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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