Turmeric Free Citrus Tuna Ceviche
Bright, citrusy, and impossibly fresh, this ceviche is the kind of dish that makes a warm afternoon 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 beautifully opaque on the outside while staying silky and tender at the center. Cool cucumber, sliced scallion greens, creamy avocado, and a handful of fresh herbs fold in at the end, giving every bite a mix of textures that feels both light and satisfying. The whole thing comes together with a drizzle of olive oil and a hit of lime zest that ties all those bright flavors into one cohesive, restaurant-worthy bowl. Many ceviche recipes and pre-made versions lean on spice blends that can quietly sneak in unwanted ingredients, but every component here is straightforward and easy to verify at a glance. There are no spice mixes, no marinades, and no processed sauces — just whole, recognizable ingredients doing exactly what they're supposed to do. If you're navigating a sensitivity to certain spices, this recipe is a genuinely satisfying option that doesn't ask you to compromise on flavor or fun.
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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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