Soy Free Citrus Tuna Ceviche

Total time35 min

Prep time20 min

Cook time0 min

4.8

(14)

Bright, briny, and impossibly fresh, this citrus ceviche is the kind of dish that makes a serious impression with very little effort. Sushi-grade tuna gets a quick cure in a punchy blend of lime and orange juice with freshly grated ginger, turning silky and tender in just 12 to 15 minutes in the fridge. The result is fish that's opaque at the edges but still lusciously soft at the center — nothing rubbery, nothing overdone. Crisp English cucumber, scallion greens, creamy avocado, and a handful of fresh cilantro and mint round everything out with color and texture. A drizzle of extra-virgin olive oil and a hit of lime zest tie it all together beautifully. Every single ingredient here is naturally free of soy, so there's no need to scrutinize labels or swap anything out — it just works as written. Serve it immediately after folding in the avocado and you've got a stunning, clean-eating centerpiece that tastes like it came from a coastal restaurant kitchen.

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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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