Red Meat Allergy Friendly Citrus Tuna Ceviche

Total time35 min

Prep time20 min

Cook time0 min

Red Meat Allergy Friendly Citrus Tuna Ceviche

Bright, citrusy, and impossibly fresh, this ceviche is the kind of dish that makes warm-weather entertaining feel effortless. Sushi-grade tuna takes a quick bath in lime and orange juice with a hint of grated ginger, picking up a beautifully tender, just-cured texture in under 15 minutes. Creamy avocado, cool cucumber, and fragrant cilantro round everything out, making each bite feel balanced and vibrant without a single heavy ingredient. For anyone navigating a red meat allergy, seafood-based dishes like this are a natural go-to — and this one delivers serious flavor without any of the usual compromise. There's no cooking required beyond the citrus cure, so the whole thing comes together quickly and cleanly. Serve it straight from the bowl with tortilla chips or a simple side, and it disappears fast.

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Ingredients

4 servings

1 lb sushi-grade tuna, cut into ½-inch cubes
Sustainab Tuna Lt Chnk Watr No Salt - 5 Oz Sustainab Tuna Albacore Chunk Water - 5 Oz Natural Sea Yellow Fin Wild Can Tuna Unsalted Natural Sea Chunk Light Yellow Fin Can Tuna With Salt CENTO Tuna Solid Pack Light - 5 Oz
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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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