Oaxacan-Style Mezcal Citrus Shrimp Ceviche

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

Bright and smoky shrimp ceviche marinated in fresh lime juice and mezcal, tossed with crisp vegetables and fresh herbs for a refreshing appetizer with a regional twist. This mexican-inspired seafood ready in about 55 minutes pairs (from about 8 limes) fresh lime juice, mezcal, small, thinly sliced red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 Cook: 40 min Serves 4 Mexican cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Chop 1 lb raw shrimp into 1/2-inch pieces and place in a glass or ceramic bowl. Pour 1 cup fresh lime juice and 1/4 cup mezcal over the shrimp, mixing gently to coat.
  2. Step 2: Cover and refrigerate for 30 minutes until shrimp turn opaque and firm, indicating they are 'cooked' by the citrus.
  3. Step 3: Drain half of the marinade, then add 1/2 small thinly sliced red onion, 1 medium diced tomato, 1/2 peeled and diced cucumber, 1 small finely chopped seeded jalapeño, 1/4 cup chopped fresh cilantro, 1 tsp salt, and 1/2 tsp black pepper.
  4. Step 4: Stir gently to combine all ingredients, refrigerate an additional 10 minutes for flavors to meld before serving chilled.

Frequently asked questions

How long does Oaxacan-Style Mezcal Citrus Shrimp Ceviche take to make?

Total time is about 55 minutes (15 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-Style Mezcal Citrus Shrimp 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 mezcal from drying out.

Can I substitute ingredients in Oaxacan-Style Mezcal Citrus Shrimp 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-Style Mezcal Citrus Shrimp 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-Style Mezcal Citrus Shrimp 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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