Turkey Free Citrus Tuna Ceviche
Bright, citrusy, and impossibly fresh, this ceviche is the kind of dish that makes a serious impression without requiring much time at the stove — because there is no stove involved at all. Sushi-grade tuna gets a quick cure in fresh lime and orange juice with a hit of grated ginger, turning the cubes silky and tender on the outside while keeping that luscious, slightly translucent center intact. Once the curing liquid is drained off, crisp English cucumber, scallion greens, cilantro, and creamy avocado get folded in with a drizzle of olive oil and a pop of lime zest, layering texture and flavor in every single bite. The whole ingredient list is naturally free of poultry in any form — no hidden broth, no processed meat products, just clean, whole ingredients you can feel good about. It's the kind of recipe that works equally well as a light lunch, a dinner party starter, or an impressive appetizer that disappears fast. Serve it immediately after folding in the avocado so everything stays vibrant and the textures stay exactly where you want them.
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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.
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