Gin-Citrus Ceviche with Avocado and Jalapeño
A refreshing citrus and gin-marinated fish ceviche with creamy avocado and a touch of heat from jalapeño, perfect for a light appetizer. This latin american-inspired seafood ready in about 55 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 210 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
- 1 lb, diced into 1/2-inch cubes fresh white fish fillets (like sea bass or tilapia)
- 1 cup fresh lime juice
- 1/2 cup fresh lemon juice
- 1/4 cup gin
- 1 small, finely diced red onion
- 1, seeded and finely chopped jalapeño pepper
- 1 large, diced ripe avocado
- 1/4 cup, chopped cilantro leaves
- 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 non-reactive glass or ceramic bowl, combine 1 lb diced fresh white fish with 1 cup fresh lime juice, 1/2 cup fresh lemon juice, and 1/4 cup gin. Stir gently to submerge the fish in the marinade.
- Step 2: Cover the bowl with plastic wrap and refrigerate for 30-40 minutes, stirring once halfway through, until the fish turns opaque and 'cooks' in the citrus and gin mixture.
- Step 3: Drain about half of the marinade and add 1 small finely diced red onion, 1 seeded and finely chopped jalapeño pepper, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine and let sit for 5 minutes.
- Step 4: Just before serving, fold in 1 large diced ripe avocado and 1/4 cup chopped cilantro leaves for freshness and creaminess.
- Step 5: Serve chilled with tortilla chips or on top of tostadas for a zesty, boozy twist on classic ceviche.
Frequently asked questions
How long does Gin-Citrus Ceviche with Avocado and Jalapeño take to make?
Total time is about 55 minutes (15 min prep + 40 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-Citrus Ceviche with Avocado and Jalapeño?
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-Citrus Ceviche with Avocado and Jalapeño?
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-Citrus Ceviche with Avocado and Jalapeño 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-Citrus Ceviche with Avocado and Jalapeño?
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.
