Oats 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 hint of grated ginger, turning silky and tender while holding just enough of that translucent, sashimi-like center. Crisp English cucumber, scallion greens, cilantro, and creamy diced avocado get folded in at the end, keeping every component distinct and vibrant. A drizzle of olive oil and a little lime zest tie everything together with a glossy, aromatic finish. For anyone navigating an oat-free diet, this recipe is naturally in the clear — every single ingredient here is a whole food with zero grain content to second-guess. No swaps, no substitutions, no label-reading required. Just clean, bold flavors that taste like something you'd order at a coastal restaurant and feel genuinely proud to have made yourself.
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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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