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Tuna Ceviche Bowls Recipe

Tuna Ceviche Bowls Photo

Not much gets me more excited than food that is PRETTY.

When you make a recipe and it accidentally looks like a pile of RAINBOW colored gorgeousness inside a bowl? It makes me tingle ALL the way from my tippy toes to my TASTE BUDS.

Liiike, good FOR your body AND good for your eyeballs to look at.  Double winning happening in this bowl of lean-mean-protein-packed-veggie-centric yumminess.

Tuna Ceviche Bowls Picture

Full disclosure: I’ve been meaning to try this recipe for 2 Y-E-A-R-S.  365×2 days.  And A LOT of hours (too lazy to calculate this. You understand.)  It’s been sitting on my “must try to re-make” list since the hubs and I lived in Florida and I had something similar at a restaurant.

Except it had a lot of mayo and used spaghetti squash. Which is totally super-yum and delicious and all, but not appropriately suited to the fact that SUMMER vibes are happening. Having your oven set to 4 bazillion degrees and baking a squash for eleventy billion years (or an hour, same thing) is just not something that the doesn’t-like-melting-person inside of me is DOWN WITH.

You too? I knew it.

Tuna Ceviche Bowls Image

Crispy-crunchy fresh cucumber noodles don’t require ANY (!!!) cooking and achieve levels of greatness in the refreshing-cool-perfect-summer-eats food department of life that both you and I just wanna hang out in for the next few months.

One of the main show-stealers though? The tuna. I thought about doing seared ahi tuna steaks, but wanted to keep the no-oven-zone that we’re currently enjoying around for the ENTIRE meal.

Have you guys ever tried a ceviche recipe? It’s basically a mish mash of veggies and cubed, raw seafood that is not really raw BECAUSE you let it chill out in a little lime juice. The acid in the juice kinda “cooks” it AND leaves its tangy, zesty flavor profile sticking to each tender bite of juicy fish.

(MAJORLY bikini friendly) Summer food TO THE MAX yo’.

Besides the fact that you really don’t need to cook tuna to eat it without near-death-experiences happening in your real life, it’s great because it’s got flavor but not toooooo much. You know what I mean. Maybe.

Tuna Ceviche Bowls Pic

If the protein-component of this bowl of veggieliciousness was hitting you in the face with a flavor whollop, then come time to add the CREAMIEST avocado dressing, your taste buds would be ULTRA CONFUSED and it could VERY LIKELY go from an 11 on the “very happy with this meal” scale to a -3 because TOO MUCH GOING ON INSIDE THE AREA OF YOUR FACE RIGHT NOW.

Taste bud confusion is a very real thing. And we do NOT want it.

I want you to be able to taste this this dressings FLAVOR. I want every note of spicy-ginger, tangy lime juice and fresh, sweet orange juice to POP on your tongue in the most perfect combination of flavors that could happen inside a tiny food processor.

Don’t you love when the simplest of ingredients come together a home-run-knocked-it-outta-the-park kinda food way?

Simple food. Good food. Nourishing your body food.

All while lookin’ mighty fine served at yo’ dinner table 2-NIGHT.

Tuna Ceviche Bowls Photo

Tuna Ceviche Bowls Recipe

Taylor Kiser
Tuna Ceviche Bowls are full of delicious tuna, vegetables, and an avocado dressing that’ll wake your mouth up. Healthy and perfect…
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Prep Time 20 minutes
Resting 20 minutes
Total Time 40 minutes
Cuisine Seafood
Servings 2
Calories 426.38 kcal

Ingredients
  

  • 8 Ahi Tuna Steaks Cubed
  • 2 Orange Juice Not from concentrate
  • 2 Fresh Lime Juice
  • Salt
  • 0.25 Mashed Avocado
  • 5 Orange Juice
  • 0.5 Orange Zest Packed
  • Lime
  • 1 Fresh Ginger Minced
  • 1 Rice Vinegar
  • 0.5 Sriracha Chili Sauce
  • Salt To taste
  • 1 Cucumber Spiralized with the 3mm blade
  • 4 Field Greens
  • 0.5 Fresh Cilantro Roughly chopped
  • 0.25 Finely Chopped Red Onion
  • 1 Fresh Tomato Roughly chopped
  • 1 Orange Peeled and segmented
  • 0.5 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.
  • DEVOUR.

Nutrition

Calories: 426.38kcalCarbohydrates: 41.88gProtein: 27.13gFat: 15.38gSaturated Fat: 1.5gSodium: 346.38mgFiber: 11.13gSugar: 20.88g
Keyword Avocados, Dinners, Easy Dinners, Healthy, Lunches, No Cook, Paleo, Raw, Salads, Seafood
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