Honey Free Citrus Tuna Ceviche
Bright, citrusy, and impossibly fresh, this ceviche is the kind of dish that makes a serious impression without requiring much time at the stove — because there is no stove involved at all. Sushi-grade tuna gets a quick cure in fresh lime and orange juice with a hit of grated ginger, turning silky and tender while soaking up every bit of that vibrant marinade. Cucumber, scallion greens, cilantro, and creamy diced avocado round it out into something that feels both light and deeply satisfying. Many store-bought or restaurant versions of ceviche sneak in sweeteners to balance the acidity, but this one relies entirely on the natural sweetness of fresh citrus and ripe avocado — no added sweeteners of any kind. The olive oil and lime zest folded in at the end give it a glossy, polished finish that looks like far more effort than it actually is. 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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