Nutmeg Free Citrus Tuna Ceviche
Bright, citrusy, and refreshingly light, this ceviche is the kind of dish that feels like a vacation on a plate. Sushi-grade tuna gets a quick cure in fresh lime and orange juice, with grated ginger adding a subtle warmth that makes every bite feel alive. The short refrigerator rest is key — just long enough to firm up the outside of each cube while keeping that silky, tender center intact. Crisp cucumber, scallion greens, creamy avocado, and a handful of fresh herbs fold in at the end, turning a simple cure into something genuinely stunning. Because every component here is a whole, fresh ingredient, there's no need to scan labels or worry about hidden spice blends sneaking in unwanted flavors. The olive oil and lime zest finish tie everything together with a glossy, fragrant coating that makes the whole bowl pop. Serve it immediately after folding for the best texture — this one doesn't wait around, and honestly, neither will your guests.
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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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