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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
