Legume Free Citrus Tuna Ceviche
Bright, citrusy, and impossibly fresh, this ceviche is the kind of dish that makes warm weather feel like a celebration. Sushi-grade tuna gets a quick cure in a punchy blend of lime and orange juice with freshly grated ginger, turning out silky and tender with just the right amount of zing. The whole thing comes together with crisp cucumber, scallion greens, creamy avocado, and a handful of fresh herbs — clean, vibrant flavors that need absolutely nothing else to shine. For anyone navigating a legume-free lifestyle, ceviche is a natural fit, and this version keeps every ingredient straightforward and plant-forward without a bean, lentil, or pea in sight. There's no need to scan labels or swap anything out — the recipe is already built around whole, unprocessed ingredients that are naturally free of legumes from start to finish. The avocado adds that satisfying richness you might otherwise miss, and the olive oil ties everything together with a subtle, fruity depth. Serve it immediately after folding in the avocado and you'll get the best texture — bright, cool, and absolutely worth making again.
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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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