Tuna Ceviche Bowls Recipe

July 26, 2016

242

These whole30 compliant citrus tuna ceviche bowls are loaded with fresh veggies, zucchini noodles and a creamy avocado dressing. They’re an easy, healthy and gluten free, no-cook summer meal!

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”...
See the full directions on my site

Nutritions

Calories
481

Sodium
296mg
12% DV

Fat
11g
17% DV

Protein
8g
16% DV

Carbs
99g
33% DV

Fiber
13g
52% DV