Recipe: Sriracha Ceviche

SRIRACHA CEVICHE

"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, for a nice Asian twist."

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 jalapeno pepper, 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, jalape o, 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.

*If you are unable to find Persian cucumbers, feel free to substitute the English or hothouse variety.

Makes 6 to 8 servings
Source: The Sriracha Cookbook by Randy Clemens