Rice Free Citrus Tuna Ceviche

Total time35 min

Prep time20 min

Cook time0 min

4.8

(14)

Bright, citrusy, and impossibly fresh, this ceviche is the kind of dish that makes a serious impression without requiring much time at the stove — because there is no stove involved at all. Sushi-grade tuna gets a quick cure in fresh lime and orange juice with a hit of grated ginger, turning silky and tender while soaking up every bit of that vibrant marinade. Cucumber adds cool crunch, scallion greens bring a mild bite, and creamy avocado rounds everything out into something that feels genuinely restaurant-worthy. The cilantro, mint, and lime zest finish it off with layers of herby brightness that keep each bite interesting. For anyone navigating a grain-free table, this recipe is a natural fit — every single ingredient is whole and unprocessed, with zero grains hiding anywhere in the bowl. It comes together in under half an hour and is best served the moment it's ready, so have your bowls or serving dishes waiting. Whether you're feeding a crowd or just treating yourself, this one is hard to beat on a warm evening.

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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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