Peanut Free Citrus Tuna Ceviche
Bright, zesty, and impossibly fresh, this citrus ceviche is the kind of dish that makes you feel like you're eating somewhere with an ocean view. Sushi-grade tuna gets a quick cure in a punchy blend of lime and orange juice with freshly grated ginger, turning silky and tender in just about 15 minutes in the fridge. The result is fish that's opaque on the outside but still has that lush, barely-there give at the center — nothing rubbery, nothing overdone. Crisp English cucumber, scallion greens, cilantro, and creamy diced avocado get folded in at the end so every bite has contrast and freshness. A drizzle of olive oil and a hit of lime zest tie the whole bowl together with a little richness and brightness. For anyone navigating peanut allergies, this recipe is naturally built from whole, clean ingredients — no sauces, no spice blends, no pantry shortcuts that could hide unwanted allergens. Serve it immediately straight from the bowl 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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