Tequila-Infused Ceviche with Avocado and Cherry Tomatoes
A vibrant no-cook ceviche marinated in tequila and lime juice, combining fresh seafood with creamy avocado and sweet cherry tomatoes for a bright appetizer. This mexican-inspired seafood ready in about 75 minutes pairs blanco tequila, fresh lime juice, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 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
- 8 oz, diced into 1/2-inch cubes fresh white fish fillets (e.g., snapper or tilapia)
- 0.25 cup blanco tequila
- 0.5 cup fresh lime juice
- 1 cup, halved cherry tomatoes
- 1 medium, diced ripe avocado
- 0.25 cup, finely diced red onion
- 0.25 cup chopped fresh cilantro leaves
- 1 small, seeded and finely chopped jalapeño
- 1 tsp salt
- 0.5 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 fresh white fish with 0.25 cup blanco tequila and 0.5 cup fresh lime juice. Stir gently to coat.
- Step 2: Cover the bowl with plastic wrap and refrigerate for 1 hour, stirring every 20 minutes, until the fish is opaque and ‘cooked’ by the citrus.
- Step 3: After marination, gently fold in 1 cup halved cherry tomatoes, 1 diced medium avocado, 0.25 cup finely diced red onion, 0.25 cup chopped cilantro leaves, and 1 finely chopped jalapeño.
- Step 4: Season with 1 tsp salt and 0.5 tsp black pepper, stirring carefully to combine without mashing the avocado.
- Step 5: Serve chilled in small bowls or on tostadas, garnished with extra cilantro if desired.
Frequently asked questions
How long does Tequila-Infused Ceviche with Avocado and Cherry Tomatoes take to make?
Total time is about 75 minutes (15 min prep + 60 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 Tequila-Infused Ceviche with Avocado and Cherry Tomatoes?
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 blanco tequila from drying out.
Can I substitute ingredients in Tequila-Infused Ceviche with Avocado and Cherry Tomatoes?
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 Tequila-Infused Ceviche with Avocado and Cherry Tomatoes 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 Tequila-Infused Ceviche with Avocado and Cherry Tomatoes?
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.
