Vodka and Citrus Ceviche with Louisiana Botanicals
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 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vodka and Citrus Ceviche with Louisiana Botanicals take to make?
Total time is about 20 minutes (20 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 Vodka and Citrus Ceviche with Louisiana Botanicals?
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 louisiana vodka from drying out.
Can I substitute ingredients in Vodka and Citrus Ceviche with Louisiana Botanicals?
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 Vodka and Citrus Ceviche with Louisiana Botanicals 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 Vodka and Citrus Ceviche with Louisiana Botanicals?
Latin American 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.
