Nutritional Analysis per serving (6 servings)Powered by
In this spicy Sriracha ceviche recipe adapted from The Sriracha Cookbook, fresh scallops, tilapia, and halibut cure in lime juice, then get tossed with corn, cucumber, tomato, and onion.
Adapted from Randy Clemens
1In a medium bowl, combine the seafood and lime juice; stir to combine. Cover and let sit in the refrigerator, stirring occasionally, until the flesh becomes firm and opaque, about 2 hours.
2Add the tomatoes, onion, cucumbers, corn, garlic, jalapeño, cilantro, oil, Sriracha, and tomato juice, stirring to combine. Cover and refrigerate for another 30 minutes to 1 hour. Season with salt and pepper to taste. Serve in chilled bowls, garnished with sliced avocado and cilantro.
When you get to the end of a Sriracha bottle, there's always a tiny bit of hot sauce that's impossible to get out. But don't throw it away! Here's a trick to turn that remnant sauce into a spicy Sriracha chile oil.