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.

  • Yield: 6 to 8 servings
  • Difficulty: Easy
  • Total: About 3 hrs 
  • Active: 25 mins 

Ingredients (14)

  • 1 1/2 pounds mixed seafood, such as scallops, tilapia, and halibut, cut in 1/2-inch dice
  • 1/2 cup freshly squeezed lime juice
  • 3 medium ripe tomatoes, diced
  • 1 medium red onion, finely diced
  • 1 English cucumber, diced
  • 1 ear fresh corn on the cob, kernels only
  • 4 garlic cloves, minced
  • 1 jalapeño pepper, stemmed, seeded, and finely diced
  • 1/2 cup chopped fresh cilantro, plus more for garnishing
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup Sriracha hot sauce
  • 1 cup tomato juice
  • Kosher salt and freshly ground black pepper
  • 1 ripe avocado, peeled, pitted, and sliced, for garnishing

Instructions

  1. In 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.
  2. Add 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.