Mustard Free Citrus Tuna Ceviche
Bright, citrusy, and impossibly fresh, this ceviche is the kind of dish that makes a serious impression with very little effort. 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, creamy avocado, and a handful of herbs that keep every bite light and vibrant. Because ceviche is naturally built around clean, whole ingredients, there's no need to scan labels or swap anything out — this recipe is completely free of mustard in any form, including the hidden traces that sneak into store-bought dressings and marinades. The olive oil and citrus do all the work of a dressing here, so the flavors are bold and clean without any of the usual condiment concerns. Fold in the avocado gently at the end and serve right away for the best texture — this one doesn't like to wait.
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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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