I have found a new Ceviche recipe in the Sriracha Cookbook.  As with all the rest I have tried, this is the best one so far. The citrus juice “cooks” the fish, and you’ll know when as the fish loses its opacity and turns a pale white. The recipe right out of the book makes way too much and is way too hot (as you would guess from a hot sauce cookbook) so I have cut it in half and adjusted to heat down to medium low. If it’s not hot enough you can always add some. Ceviche is good as a salsa type dip on crackers or in a chilled bowl or martini glass. EDIT: Slightly changed 8/24/12 after the second batch

 

12  ounces of FRESH bass fillets  cut into cubes roughly ½”  X  ½” X 1”

¼ cup of freshly squeezed lime juice  — There needs to be enough citrus juice to cover the fish–if you do not have enough just add more in the ratio 2 lime juice to 1 orange juice

3 ounces of freshly squeezed orange juice

1 medium tomato diced

½ red onion diced

1 medium cucumber, peeled and diced

½ ear of fresh sweet corn, kernels only

2 cloves garlic, minced

½ jalapeno, seeded and minced

¼ cup fresh cilantro, plus more for garnish

1 tablespoon extra virgin olive oil

2 tablespoons  Sriracha , if not hot enough can add more after tasting

½ cup V-8 juice

Salt and freshly ground black pepper

1 avocado, sliced, for garnish

1. In a large glass bowl, combine the fish with the lime and orange juices. Make sure the fish is covered with juice. If not squeeze some more of both until it is covered. Cover and let sit in the refrigerator, stirring (important step ) occasionally, until the flesh becomes firm and pale white, 6 hours will do but I like overnight.
2. Add the tomatoes, onion, cucumbers, corn, garlic, jalapeno, cilantro, oil, Sriracha and V-8, stirring to combine. Cover and refrigerate for another hour or two to allow the flavors to marry. Season with salt and pepper to taste. Serve on chips or crackers or in chilled bowls or martini glasses, garnished with sliced avocado and cilantro.