Herb-Infused Gin and Citrus Ceviche with Avocado

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A refreshing ceviche featuring fresh fish cured in gin and citrus juice, accented with bright herbs and creamy avocado. This Latin American-inspired seafood recipe, ready in about 15 minutes, pairs fresh lime juice, gin, red onion 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.

Ingredients

• 1 pound, diced into 1/2-inch cubes fresh white fish fillets (e.g., sea bass or tilapia)
• 1 cup fresh lime juice
• 1/4 cup gin
• 1 small, finely chopped red onion
• 1/4 cup, chopped fresh cilantro leaves
• 2 tbsp, chopped fresh mint leaves
• 1 small, seeded and finely chopped jalapeño
• 1, diced ripe avocado
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp extra virgin olive oil

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 1 pound diced fresh white fish, 1 cup fresh lime juice, and 1/4 cup gin. Mix gently and cover, refrigerate for 1 hour until the fish is opaque and 'cooked' by the acid.
2. Step 2: Drain most of the liquid, reserving about 2 tbsp, then stir in 1 small finely chopped red onion, 1/4 cup chopped cilantro, 2 tbsp chopped mint, 1 small finely chopped jalapeño, 1 tsp salt, and 1/2 tsp black pepper.
3. Step 3: Gently fold in 1 diced ripe avocado and drizzle with 1 tbsp extra virgin olive oil. Serve chilled as a bright, herbaceous appetizer.