Spiced Rum and Citrus Ceviche with Avocado
Fresh fish marinated in a zesty mix of spiced rum, lime, and orange juices, paired with creamy avocado for a vibrant and refreshing appetizer. This caribbean-inspired seafood ready in about 15 minutes pairs spiced rum, fresh lime juice, fresh orange juice 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 white fish fillets (like snapper or tilapia)
- 1/4 cup spiced rum
- 1/3 cup fresh lime juice
- 1/4 cup fresh orange juice
- 1/4 cup, finely diced red onion
- 1 small, seeded and minced jalapeño pepper
- 2 tbsp, chopped fresh cilantro
- 1 medium, diced ripe avocado
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Step 1: In a glass or ceramic bowl, combine 1 lb cubed white fish with 1/4 cup spiced rum, 1/3 cup fresh lime juice, and 1/4 cup fresh orange juice. Stir gently to mix.
- Step 2: Add 1/4 cup finely diced red onion, 1 small minced jalapeño (seeded), 1 tsp sea salt, and 1/2 tsp black pepper. Toss to combine.
- Step 3: Cover the bowl with plastic wrap and refrigerate for 30-40 minutes until the fish turns opaque and is 'cooked' by the citrus and rum marinade.
- Step 4: Just before serving, stir in 2 tbsp chopped fresh cilantro and fold in 1 diced medium ripe avocado gently to keep the cubes intact.
- Step 5: Serve chilled with tortilla chips or on crisp lettuce leaves for a light starter.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Rum and Citrus Ceviche with Avocado 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 Spiced Rum and Citrus Ceviche with Avocado?
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 spiced rum from drying out.
Can I substitute ingredients in Spiced Rum and Citrus Ceviche with Avocado?
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 Spiced Rum and Citrus Ceviche with Avocado 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 Spiced Rum and Citrus Ceviche with Avocado?
Caribbean 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.
