Cook The Book: Sriracha Ceviche 

• 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

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. Add the tomatoes, onion, cucumbers, corn, garlic, jalapeno, 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.

seafood, freshly squeezed lime juice, freshly squeezed orange juice, tomatoes, red onion, cucumbers, sweet corn, garlic, fresh cilantro, extra virgin olive oil, sriracha, tomato juice, salt, avocado

Taken from www.seriouseats.com/recipes/2011/01/sriracha-ceviche-recipe.html (may not work)