Vodka and Citrus Ceviche with Louisiana Botanicals

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A bright and refreshing ceviche featuring fresh fish cured in Louisiana vodka with citrus juices and herbal botanicals for a crisp, clean flavor. This Latin American-inspired seafood recipe, ready in about 20 minutes, pairs Louisiana vodka, fresh lime juice, fresh orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 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: 20 min Serves 4 Latin American cuisine 160 cal/serving

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Ingredients

1 lb fresh white fish (such as snapper or tilapia), diced
1/3 cup Louisiana vodka
1/2 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup red onion, finely diced
3 tbsp fresh cilantro, chopped
1 tsp jalapeño, seeded and minced
1 tsp salt
1/4 tsp black pepper

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

Cuisinart Stainless Steel Hollow Handle 15-Piece Cutlery Block Set, Kitchen Knife Set with Steel Blades for Precise Cutting, Durable Knives with Ergonomic Handles, C77SS-15PK
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Instructions

Step 1: Place 1 lb diced fresh white fish in a non-reactive glass bowl and pour over 1/3 cup Louisiana vodka, 1/2 cup fresh lime juice, and 1/4 cup fresh orange juice; stir gently to combine.
Step 2: Add 1/4 cup finely diced red onion, 3 tbsp chopped fresh cilantro, 1 tsp minced jalapeño, 1 tsp salt, and 1/4 tsp black pepper, folding the ingredients to evenly distribute.
Step 3: Cover the bowl with plastic wrap and refrigerate for 2-3 hours, stirring every 30 minutes until the fish is opaque and “cooked” by the citrus and vodka.
Step 4: Serve chilled with tortilla chips or on tostadas, garnished with additional cilantro if desired.