Spicy Sriracha Ceviche Recipe

• 1 1/2 pounds mixed seafood, such as scallops, tilapia, and halibut, cut in 1/2-inch dice
• 1/2 cup freshly squeezed lime juice
• 3 medium ripe tomatoes, diced
• 1 medium red onion, finely diced
• 1 English cucumber, diced
• 1 ear fresh corn on the cob, kernels only
• 4 garlic cloves, minced
• 1 jalapeno 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
• Kosher salt and freshly ground black pepper
• 1 ripe avocado, peeled, pitted, and sliced, for garnishing

1. In a medium bowl, combine the seafood and lime juice; stir to combine.
2. Cover and let sit in the refrigerator, stirring occasionally, until the flesh becomes firm and opaque, about 2 hours.
3. Add the tomatoes, onion, cucumbers, corn, garlic, jalapeno, cilantro, oil, Sriracha, and tomato juice, stirring to combine.
4. Cover and refrigerate for another 30 minutes to 1 hour.
5. Season with salt and pepper to taste.
6. Serve in chilled bowls, garnished with sliced avocado and cilantro.

mixed seafood, freshly squeezed lime juice, tomatoes, red onion, cucumber, corn, garlic, pepper, fresh cilantro, extravirgin olive oil, hot sauce, tomato juice, kosher salt, avocado

Taken from www.chowhound.com/recipes/spicy-sriracha-ceviche-31463 (may not work)