She Strengthens

Sriracha Ceviche: A Spicy Twist on a Classic

Fresh Catch

Looking for a refreshing and spicy seafood dish? This Sriracha ceviche recipe is just what you need! With a medley of fresh scallops, tilapia, and halibut, this dish is sure to tantalize your taste buds.

Seafood Medley

To start, you’ll need 1 1/2 pounds of mixed seafood, cut into 1/2-inch dice. This will give you a good balance of flavors and textures. Set aside for now.

Lime Juice Cure

In a medium bowl, combine the seafood with 1/2 cup of freshly squeezed lime juice. Stir to combine, then cover and refrigerate for about 2 hours, stirring occasionally. This will allow the seafood to “cure” and become firm and opaque.

Veggie Mix-Ins

While the seafood is curing, prepare the vegetable mixture. Dice 3 medium ripe tomatoes, 1 medium red onion, and 1 English cucumber. Remove the kernels from 1 ear of fresh corn on the cob and mince 4 garlic cloves. Stem, seed, and finely dice 1 jalapeño pepper. Finally, chop 1/2 cup of fresh cilantro, reserving some for garnishing.

Sriracha Kick

Once the seafood has cured, add the vegetable mixture, 2 tablespoons of extra-virgin olive oil, 1/2 cup of Sriracha hot sauce, and 1 cup of tomato juice. Stir to combine, then cover and refrigerate for another 30 minutes to 1 hour.

Season to Taste

Before serving, season the ceviche with kosher salt and freshly ground black pepper to taste.

Garnish and Serve

Serve the ceviche in chilled bowls, garnished with sliced avocado and a sprinkle of cilantro. This dish is perfect for a light and refreshing lunch or dinner.

Yield and Difficulty

This recipe yields 6 to 8 servings and is considered easy to make, with a total prep time of about 3 hours, including 25 minutes of active time.