White Rum Citrus Ceviche with Avocado and Cilantro

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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 zesty ceviche marinated in white rum and citrus juices, complemented by creamy avocado and fresh cilantro. This Caribbean-inspired seafood recipe, ready in about 15 minutes, pairs white rum, 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 210 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 Serves 4 Caribbean cuisine 210 cal/serving

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Ingredients

1 lb, diced into 1/2-inch cubes firm white fish fillets (such as snapper or tilapia)
3 tbsp white rum
1/2 cup (about 4 limes) fresh lime juice
1/4 cup (about 1 orange) fresh orange juice
1/4 cup, finely chopped red onion
1 small, seeded and minced jalapeño
1 medium, diced ripe avocado
1/4 cup, chopped fresh cilantro leaves
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: In a glass or ceramic bowl, combine 1 lb diced firm white fish fillets with 1/2 cup fresh lime juice, 1/4 cup fresh orange juice, and 3 tbsp white rum. Stir gently to coat the fish completely.
Step 2: Cover the bowl tightly and refrigerate for 1 hour, stirring halfway through, until the fish turns opaque and 'cooks' in the acid.
Step 3: After marination, drain about half the liquid from the ceviche. Add 1/4 cup finely chopped red onion, 1 minced jalapeño, 1 tsp salt, and 1/2 tsp black pepper. Stir well.
Step 4: Gently fold in 1 medium diced ripe avocado and 1/4 cup chopped fresh cilantro leaves.
Step 5: Serve immediately chilled with tortilla chips or as a light appetizer.