Oaxacan Mezcal-Infused Citrus Ceviche

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, 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.

Prep: 10 min Cook: 40 min Serves 4 Mexican cuisine 220 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

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

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

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.