Lactose Free Citrus Tuna Ceviche
Bright, citrusy, and impossibly fresh, this ceviche is the kind of dish that makes warm-weather eating feel effortless. Sushi-grade tuna gets a quick cure in lime and orange juice with a hit of fresh ginger, turning each cube silky on the outside while staying tender at the center. Cool cucumber, creamy avocado, and a handful of herbs round everything out into something that tastes like it came from a coastal restaurant kitchen. Dairy has no place in a recipe this clean — every ingredient here is naturally free of it, so there's nothing to swap or second-guess. The olive oil and avocado bring enough richness that you won't miss a thing. It comes together in under half an hour and requires zero cooking, making it one of the easiest impressive dishes you can put on the table. Serve it immediately after folding in the avocado so the colors stay vivid and the textures stay perfect.
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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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