Louisiana Rum and Citrus Ceviche

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

A bright and refreshing ceviche featuring fresh seafood cured in a zesty mixture of Louisiana rum, lime, and orange juices with a hint of spice. This latin american-inspired seafood ready in about 10 minutes pairs Bayou Rum, fresh lime juice, fresh orange juice 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.

Prep: 10 min Serves 4 Latin American cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a glass or ceramic bowl, combine 1 lb cubed fresh white fish, 1/4 cup Bayou Rum, 1/2 cup fresh lime juice, and 1/4 cup fresh orange juice. Stir gently to coat the fish completely.
  2. Step 2: Cover the bowl with plastic wrap and refrigerate for 2-3 hours, stirring every 30 minutes until the fish turns opaque and 'cooks' in the citrus juice.
  3. Step 3: After curing, drain about half the liquid from the bowl. Add 1/4 cup finely diced red onion, 1 minced jalapeño (seeded), 1/4 cup chopped fresh cilantro, 1 tsp salt, and 1/2 tsp black pepper. Mix gently.
  4. Step 4: Fold in 1 diced avocado just before serving to maintain its texture.
  5. Step 5: Serve chilled with tortilla chips for scooping.

Frequently asked questions

How long does Louisiana Rum and Citrus Ceviche take to make?

Total time is about 10 minutes (10 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 Louisiana Rum and Citrus Ceviche?

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 bayou rum from drying out.

Can I substitute ingredients in Louisiana Rum and Citrus Ceviche?

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 Louisiana Rum and Citrus Ceviche 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 Louisiana Rum and Citrus Ceviche?

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.

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