White Rum Citrus Ceviche with Avocado and Cilantro
A bright and zesty ceviche marinated in white rum and citrus juices, complemented by creamy avocado and fresh cilantro. This caribbean-inspired seafood ready in about 15 minutes pairs white rum, (about 4 limes) fresh lime juice, (about 1 orange) 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.
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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does White Rum Citrus Ceviche with Avocado and Cilantro take to make?
Total time is about 15 minutes (15 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 White Rum Citrus Ceviche with Avocado and Cilantro?
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 white rum from drying out.
Can I substitute ingredients in White Rum Citrus Ceviche with Avocado and Cilantro?
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 White Rum Citrus Ceviche with Avocado and Cilantro 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 White Rum Citrus Ceviche with Avocado and Cilantro?
Caribbean 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.
