Gin and Cucumber Ceviche with Avocado and Cilantro
A refreshing gin-infused ceviche featuring fresh fish cured in citrus, with cool cucumber and creamy avocado accented by bright cilantro. This latin american-inspired seafood ready in about 75 minutes pairs fresh lime juice, fresh lemon juice, gin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.
Ingredients
- 12 oz, diced into 1/2-inch cubes fresh white fish fillet (e.g., cod or sea bass)
- 3/4 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 2 tbsp gin
- 1 medium, peeled and diced cucumber
- 1, diced ripe avocado
- 1/4 cup, finely chopped red onion
- 1/4 cup, chopped fresh cilantro
- 1 small, seeded and finely chopped jalapeño pepper
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a glass or ceramic bowl, combine 12 oz diced fresh white fish with 3/4 cup fresh lime juice, 1/4 cup fresh lemon juice, and 2 tbsp gin. Stir gently, cover, and refrigerate for 30 minutes to 1 hour until the fish turns opaque, indicating it is 'cooked' by the citrus.
- Step 2: After curing, drain about half of the citrus liquid from the fish mixture.
- Step 3: Add 1 medium peeled and diced cucumber, 1 diced ripe avocado, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, and 1 small finely chopped seeded jalapeño pepper to the fish.
- Step 4: Season with 1 tsp salt and 1/2 tsp black pepper, stirring gently to combine all ingredients without mashing the avocado.
- Step 5: Chill the ceviche for an additional 10 minutes before serving to allow flavors to meld. Serve with tortilla chips or over lettuce leaves.
Frequently asked questions
How long does Gin and Cucumber Ceviche with Avocado and Cilantro take to make?
Total time is about 75 minutes (15 min prep + 60 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 Gin and Cucumber Ceviche with Avocado and Cilantro?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh lime juice from drying out.
Can I substitute ingredients in Gin and Cucumber Ceviche with Avocado and Cilantro?
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 Gin and Cucumber Ceviche with Avocado and Cilantro for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Gin and Cucumber Ceviche with Avocado and Cilantro?
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.
