Sesame 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 you feel like you're eating somewhere with an ocean view. 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 zing. Creamy avocado, crisp cucumber, and a handful of fresh herbs round everything out into something that feels both light and deeply satisfying. For anyone navigating a sesame allergy or sensitivity, ceviche can actually be a minefield — many versions lean on sesame oil or sesame-spiked sauces for that umami depth. This one skips all of that entirely, building its bold flavor through citrus, good olive oil, and fresh aromatics instead. Every ingredient here is clean and straightforward, so there's no need to second-guess a label or swap anything out. The technique is simple but the result is genuinely impressive — just a short chill in the curing liquid, a gentle fold, and it's ready to serve. Pile it into bowls or scoop it up with your favorite chips for a no-fuss dish that punches well above its weight.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!