Citrus and Jalapeño Ceviche with Avocado

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing Mexican ceviche featuring fresh fish marinated in lime and orange juice with spicy jalapeño and creamy avocado, perfect for a light Cinco de Mayo appetizer. This Mexican-inspired Cinco de Mayo recipe, ready in about 75 minutes, pairs fresh lime juice, fresh orange juice, jalapeño pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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 Cook: 60 min Serves 4 Mexican cuisine 220 cal/serving

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Ingredients

1 lb fresh firm white fish (such as tilapia or snapper), diced
1 cup fresh lime juice
1/2 cup fresh orange juice
1, seeded and finely chopped jalapeño pepper
1 small, finely diced red onion
1 medium, diced ripe avocado
1/3 cup chopped fresh cilantro leaves
1 tsp salt
1/2 tsp black pepper
for serving tortilla chips

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Instructions

Step 1: In a glass or ceramic bowl, combine 1 lb diced fresh firm white fish with 1 cup fresh lime juice and 1/2 cup fresh orange juice, ensuring the fish is fully submerged; cover and refrigerate for 30 minutes to 1 hour until the fish turns opaque and 'cooks' in the citrus.
Step 2: Drain the fish mixture, reserving about 1/4 cup of the marinade, and transfer the fish to a clean bowl.
Step 3: Add 1 seeded and finely chopped jalapeño pepper, 1 small finely diced red onion, 1 medium diced ripe avocado, and 1/3 cup chopped fresh cilantro leaves to the fish.
Step 4: Gently toss in 1 tsp salt and 1/2 tsp black pepper along with 1/4 cup reserved marinade to combine all flavors without mashing the avocado.
Step 5: Chill for another 10 minutes before serving chilled with tortilla chips for scooping.