Shellfish 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 warm weather feel like a celebration. Sushi-grade tuna gets a quick cure in a punchy blend of lime and orange juice with freshly grated ginger, turning each cube silky on the outside while staying tender and lush at the center. The whole thing comes together with crisp cucumber, scallion greens, creamy avocado, and a handful of fresh herbs — no cooking required, just a little patience while the citrus does its work in the fridge. For anyone navigating shellfish concerns, ceviche can feel like a minefield since so many versions lean heavily on shrimp, scallops, or mixed seafood. This one is built entirely around tuna, so there is no need to pick through a recipe or swap anything out — it is clean and straightforward from the start. A drizzle of good olive oil and a hit of lime zest finish it off with just enough richness to balance all that brightness. Serve it immediately after folding in the avocado and you will get every texture at its absolute best.

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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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