Macadamia Free Citrus Tuna Ceviche
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 a punchy blend of lime and orange juice with freshly grated ginger, turning beautifully opaque on the outside while staying silky and tender at the center. The whole process takes just minutes of active work, and the result is something that genuinely looks and tastes like it came from a coastal restaurant kitchen. Cool cucumber, sliced scallion greens, creamy avocado, and a handful of fresh cilantro and mint round everything out with color and crunch. A drizzle of extra-virgin olive oil and a hit of lime zest tie it all together right before serving, keeping the flavors clean and vibrant. Because every ingredient here is whole and naturally sourced, you never have to second-guess what's in the bowl — no hidden nut oils, no processed fillers, just real food doing exactly what it's supposed to do. Serve it immediately for the best texture, ideally with something to scoop it up with and good company nearby.
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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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