Tequila-Lime Shrimp Ceviche

By · Reviewed by AislePrompt Editorial · ·

Bright and refreshing shrimp ceviche marinated in tequila and lime juice with fresh vegetables and cilantro. This mexican-inspired seafood ready in about 10 minutes pairs (about 8 limes) fresh lime juice, tequila blanco, medium 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.

Prep: 10 min Serves 4 Mexican cuisine 220 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Tequila-Lime Shrimp Ceviche take to make?

Total time is about 10 minutes (10 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 Tequila-Lime Shrimp Ceviche?

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 tequila blanco from drying out.

Can I substitute ingredients in Tequila-Lime Shrimp Ceviche?

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 Shrimp Ceviche 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 Shrimp Ceviche?

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.

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