Pecan 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 silky and tender in just 12 to 15 minutes in the fridge. The result is fish that's opaque on the outside but still has that luscious, just-barely-set center — nothing rubbery, nothing overdone. Cool cucumber, sliced scallion greens, creamy avocado, and a handful of fresh cilantro fold in at the end for texture and color that make the bowl look as good as it tastes. A drizzle of olive oil and a hit of lime zest tie everything together with a clean, aromatic finish. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress — just a clean, vibrant recipe you can trust from start to finish. 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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