Chilled Sauvignon Blanc Ceviche with Avocado

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

A light, refreshing ceviche made with fresh fish marinated in citrus and served chilled with creamy avocado and crisp herbs. This Latin American-inspired seafood recipe, ready in about 15 minutes, pairs fresh lime juice, orange juice, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz, cut into 1/2-inch cubes fresh white fish fillet (e.g. snapper or tilapia)
• 1/2 cup fresh lime juice
• 1/4 cup orange juice
• 1/4 cup, finely diced red onion
• 1 small, seeded and finely chopped jalapeño pepper
• 1, diced ripe avocado
• 2 tbsp, chopped cilantro leaves
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/3 cup chilled Sauvignon Blanc wine

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a glass or ceramic bowl, combine 8 oz fresh white fish cut into 1/2-inch cubes with 1/2 cup fresh lime juice, 1/4 cup orange juice, 1/4 cup finely diced red onion, and 1 small finely chopped jalapeño pepper. Stir gently to coat.
2. Step 2: Cover and refrigerate the mixture for 30 minutes to 1 hour until the fish turns opaque and is 'cooked' by the citrus juices.
3. Step 3: Just before serving, fold in 1 diced ripe avocado, 2 tbsp chopped cilantro leaves, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper.
4. Step 4: Pour 1/3 cup chilled Sauvignon Blanc wine over the ceviche, stir lightly, and serve immediately chilled in small bowls or glasses.