Mezcal-Infused Shrimp Ceviche with Citrus and Chile

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

A refreshing Oaxacan-inspired ceviche featuring fresh shrimp marinated in lime juice and smoky mezcal, accented by chile and bright citrus flavors. This mexican-inspired seafood ready in about 15 minutes pairs peeled and deveined raw shrimp, (about 8 limes) fresh lime juice, mezcal for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 Serves 4 Mexican cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Chop 1 lb raw peeled and deveined shrimp into 1/2-inch pieces and place in a glass bowl.
  2. Step 2: Pour 1 cup fresh lime juice and 1/4 cup mezcal over the shrimp to cover. Stir in 1 tsp salt and 1 small finely chopped jalapeño pepper.
  3. Step 3: Cover and refrigerate the shrimp mixture for 30 minutes to 1 hour until the shrimp turns opaque and is 'cooked' by the acid.
  4. Step 4: Drain about half of the marinade from the shrimp and add 1/4 cup finely diced red onion, 1 medium seeded and diced tomato, and 1/4 cup chopped fresh cilantro leaves.
  5. Step 5: Gently fold in 1 medium diced avocado just before serving to avoid mashing.
  6. Step 6: Serve chilled with tortilla chips for scooping.

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Frequently asked questions

How long does Mezcal-Infused Shrimp Ceviche with Citrus and Chile take to make?

Total time is about 15 minutes (15 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 Mezcal-Infused Shrimp Ceviche with Citrus and Chile?

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 mezcal from drying out.

Can I substitute ingredients in Mezcal-Infused Shrimp Ceviche with Citrus and Chile?

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 Shrimp Ceviche with Citrus and Chile 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 Shrimp Ceviche with Citrus and Chile?

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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