How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Cook The Book: Sriracha Ceviche ?

You need 15 ingredients. The key ingredients include: 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, and more.

Is Cook The Book: Sriracha Ceviche suitable as seafood?

Yes, Cook The Book: Sriracha Ceviche falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Cook The Book: Sriracha Ceviche ?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cook The Book: Sriracha Ceviche Recipe

Name: Cook The Book: Sriracha Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 jalapeno, 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

Cook The Book: Sriracha Ceviche

Eats Now Editorial Team · 151 kcal · Seafood

Cook The Book: Sriracha Ceviche – a delicious recipe with seafood, freshly squeezed lime juice, freshly squeezed orange juice, tomatoes, red onion, cucumbers. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Cook The Book: Sriracha Ceviche

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