Cook the Book: Sriracha Ceviche

Name: Cook the Book: Sriracha Ceviche
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: South American, Latin American
Ingredients: 1 avocado, sliced, for garnish; 2 Persian cucumbers, diced; 1 ear fresh sweet corn, kernels only; 2 Tbsps extra virgin olive oil; 118 milliliters chopped fresh cilantro, plus more for garnish; 4 cloves garlic, minced; 1 jalapeño, seeded and minced; 118 milliliters freshly squeezed lime juice; 59 milliliters freshly squeezed orange juice; 1 large red onion, diced; 6 servings Salt and freshly ground black pepper; 680 grams seafood, diced (such as shrimp, scallops, yellowtail, tilapia, or kampachi); 118 milliliters Sriracha; 2 mediums to 3 medium tomatoes, diced; 237 milliliters tomato juice or V8 vegetable juice

Cook the Book: Sriracha Ceviche might be just the South American recipe you are searching for. Watching your figure? This gluten free and vegan recipe has 177 calories, 5g of protein, and 11g of fat per serving. This recipe serves 6. This recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of salt and pepper, extra virgin olive oil, sriracha, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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.

Ingredients you will need

Seafood

Orange

Lime

Equipment you will use

Bowl

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.

Ingredients you will need

Salt And Pepper