Toasted Corn and Mezcal Shrimp Ceviche

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Bright and smoky shrimp ceviche with toasted corn kernels and a splash of mezcal for authentic Oaxacan flavor. This mexican-inspired seafood ready in about 20 minutes pairs peeled and deveined large shrimp, freshly squeezed lime juice, finely diced red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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: 15 min Cook: 5 min Serves 4 Mexican cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a pot of salted water to a boil. Add 12 peeled and deveined large shrimp and cook for 2 minutes until pink and opaque. Drain and immediately transfer to a bowl of ice water to cool, then chop into bite-sized pieces.
  2. Step 2: In a large glass bowl, combine 1 cup freshly squeezed lime juice, 1/4 cup finely diced red onion, 1 medium diced tomato, 3 tbsp chopped fresh cilantro, 1 small seeded and minced jalapeño, 1 tsp salt, and 1/2 tsp black pepper.
  3. Step 3: Add the cooled chopped shrimp and 1/2 cup toasted corn kernels to the lime mixture and stir gently to combine.
  4. Step 4: Pour in 2 tbsp mezcal and toss the ceviche carefully. Cover and refrigerate for at least 30 minutes to let flavors meld and shrimp marinate in the citrus.
  5. Step 5: Serve chilled with tostadas or tortilla chips.

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Frequently asked questions

How long does Toasted Corn and Mezcal Shrimp Ceviche take to make?

Total time is about 20 minutes (15 min prep + 5 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 Toasted Corn and Mezcal 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 freshly squeezed lime juice from drying out.

Can I substitute ingredients in Toasted Corn and Mezcal 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 Toasted Corn and Mezcal 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 Toasted Corn and Mezcal 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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