Bright, zesty, and impossibly fresh, this citrus ceviche is the kind of dish that makes warm-weather eating feel effortless. Sushi-grade tuna gets a quick cure in fresh lime and orange juice with a hit of grated ginger, turning out silky and tender with just the right amount of citrus punch. The whole thing comes together with crisp cucumber, creamy avocado, and a handful of fresh herbs that make every bite feel vibrant and alive. Because the ingredient list is built entirely around whole, naturally grain-free foods — fish, citrus, vegetables, olive oil — there's nothing here to second-guess if you're avoiding rye or any other grain. No specialty swaps, no label-reading stress, just clean ingredients doing exactly what they're supposed to do. The key is pulling the tuna from the curing liquid at just the right moment, so it stays luscious in the center rather than turning tough. Serve it straight from the bowl the moment it's ready and it will absolutely disappear.
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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.
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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