Hazelnut 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 grated ginger, turning silky and tender in just 12 to 15 minutes — no heat required. The result is clean, vibrant flavor that feels restaurant-worthy but comes together entirely in your own kitchen. Crisp cucumber, scallion greens, creamy avocado, and a handful of fresh herbs round everything out with texture and brightness in every bite. Because the ingredient list is built entirely around whole, fresh produce, citrus, and quality fish, there's no need to scan labels or worry about hidden nut-based oils or shared processing facilities. A finishing drizzle of extra-virgin olive oil and a hit of lime zest tie it all together beautifully. Serve it immediately for the best texture — this one doesn't wait around, and honestly, neither will your guests.

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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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