Pescatarian Citrus Tuna Ceviche
Bright, zesty, and impossibly fresh, this 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 citrus cure in lime and orange juice with a hit of fresh ginger, turning each cube silky on the outside while staying tender and lush at the center. The whole process takes just minutes of active prep — the citrus does the heavy lifting while the tuna chills in the fridge. Once the curing liquid is drained, cool cucumber, scallion greens, cilantro, and creamy avocado get folded in with a drizzle of olive oil and a pop of lime zest, building layers of flavor and texture in every bite. Because the ingredient list is built entirely around seafood, produce, and pantry staples, there's nothing here to second-guess — it's naturally free of meat while still delivering serious protein and satisfaction. Serve it straight from the bowl the moment it's assembled, because this one doesn't wait.
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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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