Mescal-Infused Citrus Guajillo Shrimp Ceviche

By AislePrompt Editorial · ·

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 drafted and published.

Fresh shrimp cured in lime juice with smoky guajillo chili and a splash of mezcal, mixed with bright citrus and herbs for a refreshing appetizer. This Mexican-inspired seafood recipe, ready in about 10 minutes, pairs raw shrimp, peeled and deveined, 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 Mexican cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toast 1 dried guajillo chili in a dry skillet over medium heat for 1 minute until fragrant, then remove stem and seeds and finely chop the chili.
  2. Step 2: Place 1 lb peeled and deveined raw shrimp in a glass bowl and pour over 1 cup fresh lime juice, 1/4 cup fresh orange juice, and 2 tbsp mezcal.
  3. Step 3: Stir in the chopped guajillo chili, 1/4 cup finely chopped red onion, and 1 tsp salt. Cover and refrigerate for 30 minutes until shrimp turns opaque and is 'cooked' by the citrus juice.
  4. Step 4: After curing, drain about half the liquid from the shrimp mixture and add 1/3 cup chopped fresh cilantro, 1/2 cup diced cucumber, 1/2 cup diced ripe avocado, and 1/2 tsp black pepper.
  5. Step 5: Gently toss to combine all ingredients and serve chilled with tostadas or tortilla chips.

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