Dairy Free Citrus Tuna Ceviche
Bright, zesty, 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 citrus cure in lime and orange juice with a hit of fresh ginger, turning out silky and tender with just the right amount of zing. The whole thing comes together with crisp cucumber, creamy avocado, and a handful of herbs that keep every bite lively and light. Because the recipe relies entirely on whole, natural ingredients — fish, citrus, olive oil, fresh produce — there's nothing hidden to worry about, no dairy lurking in a sauce or a marinade. That makes it a genuinely easy win for anyone cooking for a dairy-free table without wanting to sacrifice any flavor. Serve it straight from the bowl the moment it's assembled, 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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