Seeds 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 — or any time at all, really. Sushi-grade tuna gets a quick cure in a punchy blend of lime and orange juice with freshly grated ginger, turning silky and tender while soaking up every bit of that vibrant marinade. Creamy avocado, crisp cucumber, and a handful of fresh herbs fold in at the end to give each bite real texture and color. For anyone navigating a seeds-free lifestyle, ceviche can actually be a surprisingly tricky category — many versions sneak in sesame oil, toasted seeds, or seed-based hot sauces — but every ingredient here is clean and straightforward with nothing hidden. The scallion greens and fresh cilantro keep things aromatic and lively, while a drizzle of extra-virgin olive oil ties it all together with a subtle richness. Serve it immediately straight from the bowl and watch it disappear.

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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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