Mushroom Free Citrus Tuna Ceviche
Bright, citrusy, and impossibly fresh, this ceviche is the kind of dish that makes a serious impression without requiring much time at the stove — because there is no stove involved at all. Sushi-grade tuna gets a quick cure in fresh lime and orange juice with a hit of grated ginger, turning silky and tender right in the fridge while you prep everything else. Cucumber adds cool crunch, scallion greens bring a mild bite, and creamy avocado rounds out every forkful in the best possible way. Cilantro and a little lime zest tie the whole thing together with a pop of herby, aromatic brightness. Every single ingredient here is naturally free of fungi, so there is zero guesswork about hidden mushroom-derived flavor boosters or umami additives that sometimes sneak into seafood dishes. This is clean, vibrant eating at its most satisfying — serve it straight from the bowl the moment it is ready, because it does not wait around.
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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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