Mezcal-Spiked Oaxacan Citrus Ceviche
Bright and refreshing seafood ceviche with shrimp and fish cured in citrus juice and a splash of smoky mezcal. This mexican-inspired seafood ready in about 85 minutes pairs fresh lime juice, fresh orange 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.
Ingredients
- 8 oz, chopped into 1/2-inch pieces raw shrimp, peeled and deveined
- 8 oz firm white fish fillet (like tilapia), diced
- 1 cup fresh lime juice
- 1/2 cup fresh orange juice
- 2 tbsp mezcal
- 1/4 cup finely diced red onion
- 1 small, seeded and finely chopped jalapeño
- 1/4 cup chopped cilantro leaves
- 1 tsp salt
- 1 medium, diced avocado
- 1 medium, diced tomato
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a glass or ceramic bowl, combine 8 oz chopped raw shrimp and 8 oz diced firm white fish with 1 cup fresh lime juice, 1/2 cup fresh orange juice, and 2 tbsp mezcal. Stir gently to coat.
- Step 2: Cover and refrigerate for 1 hour, stirring every 20 minutes, until the seafood turns opaque and is 'cooked' by the citrus juices.
- Step 3: Stir in 1/4 cup finely diced red onion, 1 small seeded and finely chopped jalapeño, 1/4 cup chopped cilantro, and 1 tsp salt. Mix well and chill for another 10 minutes.
- Step 4: Just before serving, fold in 1 medium diced avocado and 1 medium diced tomato for freshness and texture.
- Step 5: Serve chilled in small bowls or on tostadas garnished with extra cilantro leaves if desired.
Frequently asked questions
How long does Mezcal-Spiked Oaxacan Citrus Ceviche take to make?
Total time is about 85 minutes (15 min prep + 70 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-Spiked Oaxacan Citrus 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-Spiked Oaxacan Citrus 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-Spiked Oaxacan Citrus 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-Spiked Oaxacan Citrus 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.
