Tuna Ceviche Bowls Recipe

Taylor Kiser | Food. Faith. Fitness.

Tuna Ceviche Bowls are full of delicious tuna, vegetables, and an avocado dressing that'll wake your mouth up. Healthy and perfect...

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.  365x2 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.

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Tuna Ceviche Bowls Recipe

    2 Servings


For the Tuna:
  • 8 ounces Ahi Tuna Steaks, Cubed
  • 2 tablespoons Orange Juice, Not from concentrate
  • 2 tablespoons Fresh Lime Juice
  • Salt
For the Dressing:
  • 1/4 cup Mashed Avocado
  • 5 tablespoons Orange Juice
  • 1/2 teaspoon Orange Zest, Packed
  • zest from half a large Lime
  • 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 3mm blade
  • 4 cups Field Greens
  • 1/2 cup Fresh Cilantro, Roughly chopped
  • 1/4 cup Finely Chopped Red Onion
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Garnish with a sprinkle of lime zest and toasted sesame seeds.
  6. DEVOUR.


Cooking Method:
No Cook
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Related Recipes:
Healthy Recipes, Seafood Recipes, Dinner Recipes, Easy Dinner Recipes, Lunch Recipes, Avocado Recipes, Salad Recipes, No Cook Recipes, Raw Recipes, Paleo Recipes
Recipe Yields:
2 servings
Prep Time:
Total Time:
Related Post:
Author: Taylor Kiser
Recipe Yields: 2 servings
Prep Time: 20 minutes
Total Time: 40 minutes

Nutrition Facts

Servings Per Recipe 2

Amount Per Serving
Calories from Fat 123
Calories 426

% Daily Value*
Total Fat 15g
  Saturated Fat 2g
Sodium 346mg
Total Carbohydrate 42g
  Dietary Fiber 11g
  Sugars 21g
Protein 27g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Taylor Kiser

About Taylor

Taylor keeps food, faith and fitness close to the heart on her blog of the same name. We're excited to have her as a Healthy Eating fanatic.

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