Gluten Free Citrus Tuna Ceviche

Total time35 min

Prep time20 min

Cook time0 min

4.8

(14)

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 bite on the outside. The whole thing comes together with crisp cucumber, creamy avocado, scallion greens, and a handful of fresh herbs — every ingredient naturally free of gluten, no substitutions required. That's one of the best things about a well-made ceviche: there's nothing to swap out or second-guess, just clean, vibrant flavors doing exactly what they're supposed to do. The olive oil and lime zest folded in at the end give it a glossy finish and a little extra brightness that really pulls the bowl together. Serve it immediately after adding the avocado so everything stays fresh and the textures stay distinct. It works beautifully as a light main or an impressive starter when you want something that looks like you tried much harder than you did.

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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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