Tuna Ceviche Bowls are full of delicious tuna, vegetables, and an avocado dressing that'll wake your mouth up. Healthy and perfect...
Course Dinners
Cuisine Seafood
Prep Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 2
Calories 426kcal
Author FoodFaithFitness
Ingredients
For the Tuna:
8ouncesAhi Tuna SteaksCubed
2tablespoonsOrange JuiceNot from concentrate
2tablespoonsFresh Lime Juice
Salt
For the Dressing:
1/4cupMashed Avocado
5tablespoonsOrange Juice
1/2teaspoonOrange ZestPacked
zest from half a large Lime
1teaspoonFresh GingerMinced
1teaspoonRice Vinegar
1/2teaspoonSriracha Chili Sauce
SaltTo taste
For the Bowls:
1CucumberSpiralized with the 3mm blade
4cupsField Greens
1/2cupFresh CilantroRoughly chopped
1/4cupFinely Chopped Red Onion
1large Fresh TomatoRoughly chopped
1large OrangePeeled and segmented
1/2AvocadoSliced
Lime ZestFor garnish
Toasted Sesame SeedsFor 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.