Oaxacan Mezcal-Infused Citrus Ceviche
Bright and refreshing ceviche marinated in fresh lime and orange juice with a splash of smoky mezcal, featuring tender fish and vibrant local herbs. This mexican-inspired seafood ready in about 50 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
- 1 lb, cut into 1/2-inch cubes fresh firm white fish (like snapper or tilapia)
- 1 cup fresh lime juice
- 1/2 cup fresh orange juice
- 2 tbsp mezcal
- 1/2 small, thinly sliced red onion
- 1, seeded and finely chopped jalapeño pepper
- 1/3 cup chopped fresh cilantro
- 1 tsp salt
- 1/2 tsp black pepper
- 1, diced ripe avocado
- for serving tortilla chips
Instructions
- Step 1: In a glass or ceramic bowl, combine 1 lb fresh firm white fish cut into 1/2-inch cubes with 1 cup fresh lime juice, 1/2 cup fresh orange juice, and 2 tbsp mezcal. Stir gently to coat fish fully.
- Step 2: Cover and refrigerate for 30-40 minutes until fish turns opaque and is 'cooked' by the citrus marinade.
- Step 3: Drain excess marinade, reserving 2 tbsp. Add 1/2 small thinly sliced red onion, 1 seeded and finely chopped jalapeño, 1/3 cup chopped fresh cilantro, 1 tsp salt, and 1/2 tsp black pepper to the fish. Toss gently to combine.
- Step 4: Fold in 1 diced ripe avocado carefully to avoid mashing.
- Step 5: Drizzle reserved marinade over top for extra flavor and serve chilled with tortilla chips for scooping.
Frequently asked questions
How long does Oaxacan Mezcal-Infused Citrus Ceviche take to make?
Total time is about 50 minutes (10 min prep + 40 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 Oaxacan Mezcal-Infused 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 Oaxacan Mezcal-Infused 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 Oaxacan Mezcal-Infused 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 Oaxacan Mezcal-Infused 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.
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