Mezcal-Citrus Ceviche with Fresh Oaxacan Herbs
A refreshing seafood ceviche marinated in mezcal and citrus juices, accented with traditional Oaxacan herbs and crisp vegetables. This mexican ready in about 75 minutes pairs fresh lime juice, fresh orange juice, mezcal 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 lb, diced into 1/2 inch pieces fresh white fish fillets (such as tilapia or snapper)
- 1 cup fresh lime juice
- 1/2 cup fresh orange juice
- 1/4 cup mezcal
- 1 small, thinly sliced red onion
- 1, seeded and minced jalapeño pepper
- 1 medium, diced tomato
- 1/4 cup chopped fresh cilantro
- 2 tbsp chopped (optional) fresh epazote leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1 small, diced avocado
Instructions
- Step 1: In a large glass or ceramic bowl, combine 1 lb diced fresh white fish with 1 cup fresh lime juice, 1/2 cup fresh orange juice, and 1/4 cup mezcal. Stir gently to coat fish completely.
- Step 2: Cover and refrigerate for 1 hour, stirring every 15 minutes, until fish turns opaque and 'cooks' in the citrus marinade.
- Step 3: Drain excess marinade, leaving some liquid. Add 1 small thinly sliced red onion, 1 minced seeded jalapeño, and 1 diced medium tomato to the fish.
- Step 4: Stir in 1/4 cup chopped fresh cilantro and 2 tbsp chopped fresh epazote leaves if using. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 5: Gently fold in 1 small diced avocado just before serving to keep it intact.
- Step 6: Serve chilled with tostadas or tortilla chips for a bright, smoky Oaxacan-inspired appetizer.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mezcal-Citrus Ceviche with Fresh Oaxacan Herbs 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 Mezcal-Citrus Ceviche with Fresh Oaxacan Herbs?
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 Mezcal-Citrus Ceviche with Fresh Oaxacan Herbs?
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 Mezcal-Citrus Ceviche with Fresh Oaxacan Herbs 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 Mezcal-Citrus Ceviche with Fresh Oaxacan Herbs?
Mexican mexican 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.
