Cook the Book: Sriracha Ceviche 

Cook the Book: Sriracha Ceviche\u00a0

[Photograph: Leo Gong]

Randy Clemens' The Sriracha Cookbook is packed with spicy, snacky recipes perfect for game day grazing. And this week we've got a Sriracha-centric menu of wings, burgers, and more lined up but for our first recipe, I thought we'd begin with a scoopable ceviche.

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. I used equal parts shrimp, bay scallops, and tilapia but tuna and kampachi would be really nice as well.

Once the fish is "cooked"—you'll know when it loses its opacity and turns a pale white—it's mixed with crunchy diced veggies and tomato of V8 and left to marinate for another hour or so. The finished ceviche is garnished with avocado slices and a sprinkle of chopped cilantro.

Ceviche might not be traditional Super Bowl fare, but the salsa-like qualities of this version make it a great accompaniment for tortilla chips. The heat of Sriracha along with chunks of tomato, avocado, and seafood give this Sriracha Ceviche all of the best qualities of guacamole, salsa fresca, and ceviche at once.

As always with our Cook the Book feature, we have five (5) copies of The Sriracha Cookbook to give away this week.

Adapted from The Sriracha Cookbook. Copyright © 2010. Published by Ten Speed Press. Available wherever books are sold. All Rights Reserved.

  • Yield:6 to 8


  • 1 1/2 pounds seafood, diced (such as shrimp, scallops, yellowtail, tilapia, or kampachi)
  • 1/2 cup freshly squeezed lime juice
  • 1/4 cup freshly squeezed orange juice
  • 2 to 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
  • 1/2 cup chopped fresh cilantro, plus more for garnish
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup Sriracha
  • 1 cup tomato juice or V8 vegetable juice
  • Salt and freshly ground black pepper
  • 1 avocado, sliced, for garnish 


  1. 1.

    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. 

  2. 2.

    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 glasses, garnished with sliced avocado and cilantro.