Lupin 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 warm evening feel like a celebration. Sushi-grade tuna gets a quick cure in fresh lime and orange juice with a hit of grated ginger, turning each cube silky and tender without any heat required. After just 12 to 15 minutes in the fridge, the fish is perfectly opaque on the outside while staying beautifully soft at the center — that sweet spot between raw and cooked that makes ceviche so addictive. Cucumber, scallion greens, cilantro, and creamy diced avocado get folded in at the end, adding crunch, color, and richness in every bite. A drizzle of olive oil and a little lime zest tie everything together with a clean, aromatic finish. Every single ingredient here is naturally free from lupin — no flour blends, no legume-based fillers, no hidden additives to second-guess — just whole, recognizable foods doing exactly what they're supposed to do. Serve it straight from the bowl the moment it's ready, because this one does not wait.

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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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