Mezcal-Infused Shrimp Ceviche with Oaxacan Citrus and Chilies

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

Bright and tangy shrimp ceviche marinated in fresh lime juice and smoky mezcal, accented with Oaxacan chilies and fresh herbs. This mexican-inspired seafood ready in about 15 minutes pairs peeled and deveined raw shrimp, fresh lime 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.

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

Instructions

  1. Step 1: Chop 1 lb peeled and deveined raw 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, stirring to combine. Cover and refrigerate for 30 minutes until the shrimp turns opaque and 'cooked' by the acid.
  3. Step 3: Add 1/2 finely diced red onion, 1 minced seeded jalapeño pepper, 1 minced seeded serrano chile, 1/4 cup chopped fresh cilantro, and 1 tsp salt along with 1/2 tsp black pepper to the shrimp mixture.
  4. Step 4: Gently fold in 1 medium peeled and chopped orange segments and, if desired, 1 diced medium avocado for creaminess.
  5. Step 5: Refrigerate for an additional 10 minutes to allow flavors to meld before serving chilled with tostadas or tortilla chips.

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Frequently asked questions

How long does Mezcal-Infused Shrimp Ceviche with Oaxacan Citrus and Chilies 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 Oaxacan Citrus and Chilies?

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 Oaxacan Citrus and Chilies?

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 Oaxacan Citrus and Chilies 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 Oaxacan Citrus and Chilies?

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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