Pineapple and Mezcal Ceviche with Jalapeño and Cilantro
A refreshing mezcal-infused ceviche featuring fresh pineapple, jalapeños, and cilantro for a vibrant Oaxacan-inspired appetizer. This mexican-inspired seafood ready in about 15 minutes pairs diced fresh pineapple, fresh lime juice, mezcal for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 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
- 2 cups diced fresh pineapple
- 8 oz, diced 1/2-inch white fish fillet (firm, sushi-grade)
- 1/2 cup fresh lime juice
- 2 tbsp mezcal
- 1 small, finely chopped jalapeño
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh cilantro leaves
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a glass or non-reactive bowl, combine 8 oz diced firm white fish with 1/2 cup fresh lime juice and 2 tbsp mezcal, stirring gently.
- Step 2: Cover and refrigerate for 20 minutes until the fish turns opaque and is 'cooked' by the citrus.
- Step 3: Add 2 cups diced fresh pineapple, 1 small finely chopped jalapeño, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, 1 tsp salt, and 1/2 tsp black pepper to the fish mixture.
- Step 4: Stir gently to combine all ingredients, then chill for an additional 10 minutes to let flavors meld before serving.
Frequently asked questions
How long does Pineapple and Mezcal Ceviche with Jalapeño and Cilantro 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 Pineapple and Mezcal Ceviche with Jalapeño and Cilantro?
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 diced fresh pineapple from drying out.
Can I substitute ingredients in Pineapple and Mezcal Ceviche with Jalapeño and Cilantro?
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 Pineapple and Mezcal Ceviche with Jalapeño and Cilantro 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 Pineapple and Mezcal Ceviche with Jalapeño and Cilantro?
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.
