Tree Nut 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 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 tender and lightly opaque while holding onto that silky, just-barely-cooked center. The curing process is the magic here — no heat required, just a short rest in the fridge and you're most of the way there. Cool cucumber, sliced scallion greens, creamy avocado, and a handful of fresh cilantro get folded in at the end, keeping every bite clean and vibrant. A drizzle of olive oil and a hit of lime zest tie everything together with a little richness and aromatic lift. Because every ingredient in this recipe is naturally whole and unprocessed, there's no need to scan labels or worry about hidden tree nut oils sneaking in through a sauce or seasoning blend. 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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