Chilled Sauvignon Blanc Ceviche with Avocado

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Serves 2 Latin American cuisine 210 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Kitchen tools → Shop all kitchen tools →

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.

Frequently asked questions

How long does Chilled Sauvignon Blanc Ceviche with Avocado take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chilled Sauvignon Blanc Ceviche with Avocado?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Chilled Sauvignon Blanc Ceviche with Avocado?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chilled Sauvignon Blanc Ceviche with Avocado for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chilled Sauvignon Blanc Ceviche with Avocado?

Latin American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes