Mezcal-Infused Citrus Shrimp Ceviche
Fresh shrimp marinated in a bright citrus juice with a splash of smoky mezcal, accented by crisp vegetables for a refreshing Oaxacan-style ceviche. This mexican-inspired seafood ready in about 75 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 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 raw shrimp, peeled and deveined
- 1 cup fresh lime juice
- 1/2 cup fresh orange juice
- 1/4 cup mezcal
- 1 small, thinly sliced red onion
- 1 cup, quartered cherry tomatoes
- 1 medium, diced cucumber
- 1 small, seeded and minced jalapeño
- 1/4 cup chopped fresh cilantro
- 1 tsp salt
- 1/2 tsp black pepper
- 1, diced for garnish avocado
- for serving tortilla chips
Instructions
- Step 1: Chop 1 lb raw peeled and deveined shrimp into bite-sized pieces. Place in a glass bowl and pour 1 cup fresh lime juice, 1/2 cup fresh orange juice, and 1/4 cup mezcal over the shrimp.
- Step 2: Stir gently to combine, cover with plastic wrap, and refrigerate for 1 hour until shrimp turns opaque and ‘cooks’ in the citrus.
- Step 3: After marinating, drain about half the marinade. Add 1 small thinly sliced red onion, 1 cup quartered cherry tomatoes, 1 diced medium cucumber, and 1 minced seeded jalapeño to the shrimp.
- Step 4: Season with 1 tsp salt and 1/2 tsp black pepper, then fold in 1/4 cup chopped fresh cilantro.
- Step 5: Chill for an additional 15 minutes to let flavors meld.
- Step 6: Serve the ceviche chilled, garnished with 1 diced avocado and accompanied by tortilla chips for scooping.
Frequently asked questions
How long does Mezcal-Infused Citrus Shrimp Ceviche 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-Infused Citrus Shrimp 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 fresh lime juice from drying out.
Can I substitute ingredients in Mezcal-Infused Citrus Shrimp 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 Mezcal-Infused Citrus Shrimp 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 Mezcal-Infused Citrus Shrimp Ceviche?
Mexican 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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