Pork Free Citrus Tuna Ceviche
Bright, zesty, and refreshingly light, this citrus ceviche is the kind of dish that feels like a warm-weather celebration in a bowl. Sushi-grade tuna gets a quick cure in fresh lime and orange juice with a hint of grated ginger, developing a beautifully tender texture that's opaque on the outside while staying silky at the center. Crisp English cucumber, sliced scallion greens, and creamy diced avocado round out every bite with contrasting textures that keep you coming back for more. A finishing drizzle of extra-virgin olive oil and a hit of lime zest tie the whole thing together with a clean, aromatic brightness. Every ingredient here is naturally free of pork and pork-derived products — no hidden additives, no cured meats, nothing to second-guess. It's an elegant, crowd-pleasing dish that comes together with minimal effort and zero compromise on flavor.
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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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