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Summer Ceviche

Summer Ceviche served in glasses rimmed with salt and lime
Summer Ceviche

Summer Ceviche
Makes 8 – 10 servings

1 1/2 pounds seafood, diced small, such as shrimp, scallops, yellowtail or tilapia
1/2 cup freshly squeezed lime juice
1/2 cup freshly squeezed orange juice
3 medium tomatoes, diced
1 red onion, diced
2 English cucumbers, peeled and diced
1 ear fresh sweet corn, kernels only
4 cloves garlic, minced
1 jalapeno, seeded and minced
1/2 cup fresh cilantro, chopped, plus more for garnish
1/3 cup Sriracha
1 cup Clamato with Clam Juice or Tabasco Bloody Mary Mix
Salt and Freshly ground black pepper
2 firm avocados, sliced, for garnish

In a large bowl with a tight fitting lid, 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.

Add the tomatoes, onion, cucumbers, corn, garlic, jalapeno, cilantro, oil, and Sriracha. Season with salt, pepper and stir. Add the tomato juice and stir to combine. Cover and refrigerate for 45 minutes, allowing the flavors to marry. Season with more salt and pepper as needed. Serve in chilled bowls or glasses garnished with avocado, lime and cilantro. Serve with tortilla chips.

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