Sriracha Ceviche recipe
Sriracha and seafood truly are a perfect match. To me, it’s an excellent example of the whole being greater than the sum of the parts, and this ceviche just reinforces my belief. I’m a fan of just scooping it up with tortilla chips or tostada shells, but you can also fry up any wonton wrappers you might have chilling out in your freezer, leftover from making our Sriracha and Crab Rangoon Wontons, for a nice Asian twist. If you are unable to find Persian cucumbers, feel free to substitute the English or hothouse variety.
Makes 6 to 8 servings
- 1 1/2 pounds seafood, diced (such as shrimp, scallops, yellowtail, tilapia, or kampachi)
- 1/2 cup freshly squeezed lime juice
- 1/4 cup freshly squeezed orange juice
- 2 to 3 medium tomatoes, diced
- 1 large red onion, diced
- 2 Persian cucumbers, diced
- 1 ear fresh sweet corn, kernels only
- 4 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 1/2 cup chopped fresh cilantro, plus more for garnish
- 2 tablespoons extra virgin olive oil
- 1/2 cup Sriracha
- 1 cup tomato juice or V8 vegetable juice
- Salt and freshly ground black pepper
- 1 avocado, sliced, for garnish
In a large bowl, combine the seafood with the lime and orange juices. Cover and let sit in the refrigerator, stirring occasionally, until the flesh becomes firm and opaque, about 3 hours.
Add the tomatoes, onion, cucumbers, corn, garlic, jalapeño, cilantro, oil, Sriracha, and tomato juice, stirring to combine. Cover and refrigerate for another 30 to 60 minutes to allow the flavors to marry. Season with salt and pepper to taste. Serve in chilled bowls or martini glasses, garnished with sliced avocado and cilantro.
Reprinted with permission from The Sriracha Cookbook: 50 “Rooster Sauce” Recipes That Pack a Punch by Randy Clemens. Published by Ten Speed Press, a division of Random House, Inc. Text copyright © 2011 by Randy Clemens. Photographs copyright © 2010 by Leo Gong.