Tequila-Lime Shrimp Ceviche

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Bright and refreshing shrimp ceviche marinated in tequila and lime juice with fresh vegetables and cilantro. This Mexican-inspired seafood recipe, ready in about 10 minutes, pairs fresh lime juice, tequila blanco, red onion, finely diced 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 raw shrimp, peeled and deveined, chopped into bite-sized pieces
• 1 cup (about 8 limes) fresh lime juice
• 1/4 cup tequila blanco
• 1/2 medium red onion, finely diced
• 1 medium tomato, seeded and diced
• 1 jalapeño, seeded and finely chopped
• 1/2 cup cilantro leaves, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium avocado, diced

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Place 1 lb chopped raw shrimp in a glass bowl. Pour 1 cup fresh lime juice and 1/4 cup tequila blanco over shrimp, stirring gently to combine.
2. Step 2: Cover the bowl tightly with plastic wrap and refrigerate for 2 to 3 hours until shrimp turns opaque and 'cooked' by the acid.
3. Step 3: Drain excess lime-tequila liquid from the shrimp mixture. Add 1/2 medium finely diced red onion, 1 medium seeded and diced tomato, 1 finely chopped jalapeño, 1/2 cup chopped cilantro, 1 tsp salt, and 1/2 tsp black pepper; mix gently.
4. Step 4: Just before serving, fold in 1 medium diced avocado for creaminess.
5. Step 5: Serve chilled with tortilla chips or on tostadas as a refreshing appetizer.