These Citrus Tuna Ceviche Bowls are a refreshing, no-cook summer meal!
Food that looks like a rainbow in a bowl just tastes better. I stand by this. Something about a meal that’s bright and colorful almost makes me way too excited to eat it, and this citrus tuna ceviche bowl delivers on every single level—fresh, vibrant, and straight-up gorgeous. Bonus: There’s no oven required, which means no turning your kitchen into a sauna just to get dinner on the table. I learned that lesson the hard way when I first tried a version of this dish years ago in Florida. That one involved spaghetti squash and way too much mayo—delicious, but not exactly what I’m craving when the sun is out, and I’m trying to keep my house at a reasonable temperature.
The tuna is the real star here, and honestly, fresh tuna deserves more love. It’s buttery, light, and takes on all the bright, citrusy flavors like it was made for them. And since ceviche basically cooks itself in lime and orange juice, you get something that seems super fancy but without any actual effort. The key, though, is keeping everything balanced. The tuna is mild, the avocado dressing is creamy, and the citrus and ginger bring just enough punch to keep your taste buds happy without overwhelming them. No flavor overload, no unnecessary ingredients—just simple, fresh, summery goodness in a bowl that looks as good as it tastes.
Are These Citrus Tuna Ceviche Bowls Healthy?
Yep, this is a super healthy dish. Fresh ahi tuna is loaded with lean protein and omega-3 fatty acids, which are great for your heart and brain. The citrus juices that are used to “cook” the tuna also happen to pack a punch of vitamin C and other antioxidants. Avocado brings more healthy fats to the mix, along with fiber, potassium, and vitamins E, C, and K.
The rest of the bowl basically consists of all the healthy components of a traditional salad. Spiralized cucumber, field greens, tomatoes, and red onion add crunch, hydration, and even more antioxidants.
One thing worth noting is that ahi tuna—also known as yellowtail—has a higher mercury content than other smaller fish. It is still safe to eat, but it’s recommended to keep your intake to about eight ounces per week.
“Cooking” With Citrus Juice
Yes, you read that right. If you’ve never made or enjoyed ceviche before, you’re in for a treat. Ceviche, a dish that originates from Peru, actually cures raw seafood by marinating it in citrus juice.
The acid in the citrus breaks down the proteins in the raw fish, giving it the same firm, opaque texture you get when cooking it over heat. This method has been used for centuries in Latin American cuisine, and to be honest, it still feels like a little bit of food science sorcery. But when you’re craving something light and refreshing, who’s going to argue with not turning the stove on?
How Do I Store Leftovers?
Ceviche is really best eaten fresh. Try not to make more tuna than you can consume in one sitting, as the texture will suffer if it sits in the fridge over time.
Serving Suggestions
This ceviche bowl is a fantastic filling meal all by itself, but if you want to serve something alongside it, a batch of Baked Plantain Chips would be perfect. To bulk the dish up a bit, you could serve it over a bed of Coconut-Cilantro-Lime Rice that echoes some of those fresh, fruity flavors. And speaking of fruit, a simple Fresh Mango Salsa would take refreshment to the next level.
Recipe
Ingredients
For The Tuna:
- 8 ounces sushi-grade ahi tuna steaks cubed
- 2 tablespoons orange juice not from concentrate
- 2 tablespoons fresh lime juice
- salt
For The Dressing:
- 1/4 cup avocado mashed
- 5 tablespoons orange juice
- 1/2 teaspoon orange zest
- 1 teaspoon lime zest
- 1 teaspoon fresh ginger minced
- 1 teaspoon rice vinegar
- 1/2 teaspoon sriracha chili sauce
- salt to taste
For The Bowls:
- 1 cucumber spiralized with the 3-millimeter blade
- 4 cups field greens
- 1/2 cup fresh cilantro roughly chopped
- 1/4 cup red onion finely chopped
- 1 large fresh tomato roughly chopped
- 1 large orange peeled and segmented
- 1/2 avocado sliced
- lime zest for garnish
- toasted sesame seeds for garnish
Instructions
- Combine the tuna with the orange juice, lime juice, and a pinch of salt in a medium bowl. Place into the refrigerator for 20 minutes, stirring occasionally. This will allow the juices to partially “cook” the tuna.
- In a small food processor (mine is 3 cups), combine the avocado, orange juice, orange zest, lime zest, ginger, rice vinegar, and sriracha and process until smooth and creamy, scraping down the sides as necessary. Season to taste with salt. Set aside.
- Place the spiralized cucumber onto a large piece of paper towel and press out as much excess moisture as you can. Divide between 2 large bowls.
- Divide the field greens, cilantro, red onion, tomato, orange segments, and avocado between the two bowls. Then, divide the refrigerated tuna and the dressing as well.
- Garnish with a sprinkle of lime zest and toasted sesame seeds.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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