Sriracha Ceviche

• 1½ Pounds Seafood (such as shrimp, scallops, yellowtail, tilapia, or kampachi)
• ½ Cup Freshly squeezed lime juice
• ¼ Cup Freshly squeezed orange juice
• 2-3 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
• ½ Cup Chopped fresh cilantro, plus more for garnish
• 2 Tbs Extra virgin olive oil
• 1/2 Cup Srircha
• 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 glassess, garnished with sliced avocado and cilantro. (Servings: 8)

Nutrition Facts

Guest Chef

Randy Clemens is the author of The Sriracha Cookbook. Sriracha – named Bon Appetite’s ingredient of the year is commonly called “Rooster Sauce”.