Gut Friendly Citrus Tuna Ceviche

Total time35 min

Prep time20 min

Cook time0 min

4.8

(14)

Fresh citrus, clean protein, and a handful of vibrant herbs — this ceviche is the kind of dish that feels as good as it tastes. Sushi-grade tuna is gently "cooked" in a bright mix of lime and orange juice with freshly grated ginger, which means no heavy oils, no processed ingredients, and nothing that's going to weigh you down. The short curing window keeps the fish tender and silky at the center rather than tough, so the texture is genuinely luxurious. Cucumber and scallion greens add a satisfying crunch, while creamy avocado and fragrant cilantro round everything out into a bowl that feels complete without being complicated. Olive oil and lime zest tie it all together with a finishing richness that makes every bite pop. For anyone trying to eat in a way that supports digestion, this recipe leans on whole, minimally processed ingredients from start to finish — no fillers, no mystery sauces, just real food. Serve it the moment it's assembled for the best texture and the brightest flavor.

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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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