Tangy, Zesty Sriracha-Infused Raw Fish Marinade
Here's an easier-to-follow, zesty Sriracha Ceviche recipe, inspired by "The Sriracha Cookbook." Mix up some scallops, tilapia, and halibut for a delightful cure in lime juice. Then, toss in the corn, cucumber, tomato, and onion for a burst of flavors.
Servings: 6 to 8Difficulty: EasyTotal Time: Approximately 3 hours (25 minutes active time)
Ingredients (14)
- 1 1/2 pounds mixed seafood, like scallops, tilapia, and halibut, diced into 1/2-inch chunks
- 1/2 cup fresh lime juice
- 3 ripe tomatoes, diced
- 1 red onion, finely diced
- 1 English cucumber, diced
- 1 ear of fresh corn, kernels only
- 4 cloves of garlic, 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
- Salt and pepper to taste
- 1 ripe avocado, peeled, pitted, and sliced, for garnishing
Preparation
- Combine the seafood and lime juice in a medium bowl before covering it in the refrigerator. Allow it to marinate for about 2 hours, stirring occasionally, until the seafood becomes firm and opaque. Be cautious not to let it sit for too long or it may become overly tough.
- After the seafood has marinated, add the tomatoes, onion, cucumbers, corn, garlic, jalapeño, cilantro, oil, Sriracha, and tomato juice, stirring to combine. Chill for another 30 minutes to 1 hour before serving in chilled bowls. Don't forget to season with salt and pepper to taste before serving. Garnish with avocado and cilantro slices.
For the best results, keep the following in mind:- Marinate different seafood for varying times, for instance, shrimp and scallops for 20 to 30 minutes, while fish like tuna for about 30 minutes to 1 hour. Avoid marinating for too long to prevent overtoughness or rubberiness.- Add Sriracha towards the end of the marinating time to preserve the balance of flavors.- Use fresh or sashimi-grade seafood and refrigerate the dish while marinating for food safety purposes.
- The Sriracha Ceviche recipe includes diced tomatoes, onions, cucumbers, corn, and finely chopped cilantro, mixed with the seafood after it has marinated in lime juice.
- For the balanced flavors, add Sriracha hot sauce towards the end of the marinating time in the recipe.
- The serving instructions suggest chilling the ceviche for an additional 30 minutes to 1 hour, seasoning it with salt and pepper, and garnishing it with slices of ripe avocado and more cilantro before serving.
