Mezcal-Infused Citrus Shrimp Ceviche

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

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 developed and reviewed.

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 recipe, 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.

Prep: 15 min Cook: 60 min Serves 4 Mexican cuisine 220 cal/serving

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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

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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.