Tequila-Lime Ceviche with Avocado and Cilantro
A zesty ceviche featuring fresh fish cured in lime juice and tequila, finished with creamy avocado and bright cilantro. This mexican-inspired seafood ready in about 55 minutes pairs fresh lime juice, tequila blanco, finely diced red onion 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 fresh firm white fish (e.g. snapper or tilapia), diced
- 1 cup fresh lime juice
- 1/4 cup tequila blanco
- 1/4 cup finely diced red onion
- 1 small, seeded and finely chopped jalapeño pepper
- 1 medium, diced ripe avocado
- 1/4 cup chopped fresh cilantro
- 1 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a glass or ceramic bowl, combine 1 lb diced fresh firm white fish with 1 cup fresh lime juice and 1/4 cup tequila blanco. Stir gently to coat and refrigerate for 30-45 minutes until the fish turns opaque and is 'cooked' through.
- Step 2: Drain about half of the lime-tequila liquid, then fold in 1/4 cup finely diced red onion, 1 small seeded and finely chopped jalapeño, 1 tsp salt, and 1/4 tsp black pepper.
- Step 3: Gently stir in 1 medium diced ripe avocado and 1/4 cup chopped fresh cilantro just before serving to maintain avocado texture.
- Step 4: Serve chilled with tortilla chips or tostadas for a refreshing appetizer or light meal.
Frequently asked questions
How long does Tequila-Lime Ceviche with Avocado and Cilantro take to make?
Total time is about 55 minutes (10 min prep + 45 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-Lime Ceviche with Avocado 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 fresh lime juice from drying out.
Can I substitute ingredients in Tequila-Lime Ceviche with Avocado 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 Tequila-Lime Ceviche with Avocado 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 Tequila-Lime Ceviche with Avocado 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.
