Mezcal-Infused Shrimp Ceviche with Citrus and Cilantro
A refreshing Oaxacan-inspired ceviche featuring fresh shrimp cured in lime juice and mezcal, accented by bright citrus and fresh cilantro. 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
- 1/2 small, finely diced red onion
- 1 small, seeded and finely chopped jalapeño
- 1 medium, diced tomato
- 1/4 cup chopped fresh cilantro
- 1 tsp salt
- 1/2 tsp black pepper
- 1 medium, diced avocado
Instructions
- Step 1: Chop 1 lb raw peeled and deveined shrimp into bite-sized pieces. Place in a glass bowl and pour over 1 cup fresh lime juice, 1/2 cup fresh orange juice, and 1/4 cup mezcal. Stir to combine.
- Step 2: Cover and refrigerate the shrimp mixture for 30 minutes to 1 hour, stirring occasionally, until the shrimp turns opaque and is 'cooked' by the citrus.
- Step 3: Drain most of the citrus liquid from the shrimp, reserving about 1/4 cup to keep the ceviche moist.
- Step 4: Add 1/2 small finely diced red onion, 1 small seeded and finely chopped jalapeño, 1 medium diced tomato, 1/4 cup chopped fresh cilantro, 1 tsp salt, and 1/2 tsp black pepper to the shrimp. Stir gently to combine.
- Step 5: Fold in 1 medium diced avocado just before serving for creaminess and texture.
- Step 6: Serve chilled with tostadas or tortilla chips for a bright, smoky Oaxacan seafood appetizer.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mezcal-Infused Shrimp Ceviche with Citrus and Cilantro 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 Shrimp Ceviche with Citrus and Cilantro?
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 Shrimp Ceviche with Citrus and Cilantro?
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 Cilantro 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 Cilantro?
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.
