Eggless 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 spiked with grated ginger, turning each cube silky on the outside while staying tender at the center — a texture that's genuinely hard to beat. Cool cucumber, creamy avocado, and a handful of fresh herbs round everything out, making each bite feel layered and vibrant without being heavy. Because the whole dish is built around clean, whole ingredients, there's nothing to second-guess for anyone avoiding eggs — no hidden binders, no mayo-based dressings, no surprises. The finishing drizzle of extra-virgin olive oil and a hit of lime zest pull all the flavors together in a way that feels almost restaurant-worthy. Serve it straight from the bowl the moment it's assembled, because the avocado is at its best right away and the tuna deserves to be eaten at peak freshness.
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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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