Pistachio Free Citrus Tuna Ceviche
Bright, citrusy, and impossibly fresh, this ceviche is the kind of dish that makes a warm evening feel like a celebration. Sushi-grade tuna gets a quick cure in a punchy blend of lime and orange juice with freshly grated ginger, turning each cube silky and tender at the center while the outside firms up beautifully. Cool cucumber, creamy avocado, and a handful of fresh herbs fold in at the end, giving every bite a satisfying mix of textures and clean, vibrant flavor. A finishing drizzle of olive oil and a hit of lime zest pull the whole bowl together with just enough richness to balance the acidity. For anyone navigating tree nut allergies or sensitivities, ceviche can actually be a surprisingly tricky category — restaurant versions sometimes sneak in nut-based garnishes or oils — but every single ingredient here is straightforward and easy to verify. The whole process is quick and hands-off, with most of the work happening in the fridge while the citrus does its thing. Serve it straight from the bowl the moment it's ready, because this one is absolutely at its best the second it hits the table.
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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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