MSG 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 tastes like it took way more effort than it actually did. Sushi-grade tuna gets a quick cure in fresh lime and orange juice with a hit of grated ginger, turning silky and tender in just about 15 minutes in the fridge — no heat required. The cucumber adds cool crunch, the scallion greens bring a mild bite, and the avocado folds in at the end to make everything feel luxuriously creamy without weighing it down. For anyone keeping a close eye on hidden additives, this recipe is a genuinely clean option. Every ingredient here is whole and unprocessed — fresh citrus, herbs, olive oil, sea salt — so there's no need to scrutinize labels or worry about flavor enhancers sneaking in through a sauce or seasoning packet. The depth of flavor comes entirely from the interplay of lime zest, ginger, cilantro, and mint, which means nothing is missing and nothing is faked. Serve it straight from the bowl the moment it's dressed, because this one is absolutely at its best the second it hits the table.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!