Nitrate & Nitrite Free Citrus Tuna Ceviche
Bright, citrusy, and impossibly fresh, this ceviche is the kind of dish that makes warm-weather entertaining feel effortless. Sushi-grade tuna gets a quick cure in fresh lime and orange juice with a hint of grated ginger, picking up clean, vibrant flavor without any processed ingredients in sight. That matters a lot here — conventional cured and deli fish products are common sources of hidden preservatives, but this recipe relies entirely on whole, recognizable ingredients you can feel good about. The cure is timed carefully so the tuna turns opaque on the outside while staying silky and tender at the center, which is a texture worth getting exactly right. Cucumber, scallion greens, cilantro, and a drizzle of olive oil fold in for crunch and freshness, and the diced avocado at the end adds a buttery richness that pulls everything together. A final hit of lime zest over the top makes the citrus pop even more. Serve it immediately and watch it disappear.
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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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