How to make Sriracha ceviche

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Sriracha Ceviche

How to make Sriracha ceviche
(Michael Squire/iStock/Getty Images)

This Sriracha Ceviche is more like a Mexican Seafood Cocktail than a traditional ceviche. While a traditional ceviche relies on a pretty straightforward citrus marinade, this one begins with a sweet-spicy-sour combo of Sriracha with orange and lime juices which "cooks" the bite-sized seafood chunks.

— Serious Eats

Ceviche with Sriracha sauce brings the perfect amount of heat to a bright and fresh fish dish. Loaded with fish and seafood, lime juice, cilantro, and fiery Sriracha sauce, this ceviche puts a very unique spin on a spicy salsa.

Make the marinade

In a small glass bowl mix together lime juice, lemon juice and salt. Cut chunks of fleshy fish and seafood (like tilapia, prawns, scallops, or yellow tail) into bite sized pieces.

"Cooking" the fish

Add fish and seafood to the citrus mixture and mix well. The citrus will "cook" the fish and seafood, so it's very important to make sure the juice covers it completely. Place the bowl into the refrigerator for at least three hours, stirring every 30 minutes. Once ready the seafood will become an opaque white colour with a firm texture.

Onion, cilantro, jalapeño, and Sriracha

After two hours, thinly slice one red onion, dice half of a jalapeño, finely chop cilantro, and two teaspoons of Sriracha. Add to the ceviche bowl, stir, cover, and let chill for one more hour.

Garnish

After three hours, serve ceviche in chilled bowls and garnish with sliced avocado and cilantro.

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