,

Sriracha Ceviche

By
  • 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)

Stay informed on the latest news

Sign up for WPR’s email newsletter.

This field is for validation purposes and should be left unchanged.

Nutrition Facts

Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 205.95
Calories From Fat (36%) 74.76
Calories From Protein (39%) 80.88
Calories From Carbs (24%) 50.31
Calories From Alcohol (0%) 0.00
% Daily Value
Total Fat 8.62g 13%
Saturated Fat 1.25g 6%
Monounsaturated Fat 4.89g
Polyunsaturated Fat 1.45g
Trans Fatty Acids 0.00g
Cholesterol 129.28mg 43%
Sodium 529.49mg 22%
Potassium 638.19mg 18%
Carbohydrates 13.96g 5%
Dietary Fiber 3.47g 14%
Sugar 4.80g
Sugar Alcohols 0.00g
Net Carbohydrates 10.49g
Protein 19.62g 39%
Vitamin A 1005.31IU 20%
Vitamin C 39.07mg 65%
Calcium 77.37mg 8%
Iron 2.87mg 16%
Vitamin E 2.34IU 23%
Vitamin D 129.28IU 32%
Thiamin 0.12mg 8%
Riboflavin 0.13mg 7%
Niacin 3.41mg 17%
Vitamin B6 0.34mg 17%
Folate 55.47µg 14%
Vitamin B12 0.99µg 16%
Pantothenic Acid 0.94mg 9%
Phosphorus 233.48mg 23%
Magnesium 60.52mg 15%
Zinc 1.42mg 9%
Copper 0.38mg 19%
Manganese 0.26mg 13%
Selenium 32.91µg 47%
Alcohol 0.00g
Caffeine 0.00mg
Water 265.21g

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”.

Related Stories