Monday, April 4, 2011

The little hot sauce that could

Sriracha (named for the region Sri Racha) is recognized for the green cap on the red hot sauce.  Can't miss that rooster either.  It went from asian heat to in every restaurant in the area.  Now there is even a cook book.  Being a seafood lover, this one caught my eye:

Sriracha Ceviche
From “The Sriracha Cookbook.”

1 1/2 pounds seafood, diced (such as shrimp, scallops, yellowtail or tilapia)
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
COMBINE the seafood with the lime and orange juices in a large bowl. Cover and refrigerate, stirring occasionally, until the flesh becomes firm and opaque, about 3 hours.

ADD the tomatoes, onion, cucumbers, corn, garlic, jalapeno, cilantro, oil, sriracha, and tomato juice, stirring to combine. Cover and refrigerate 30 to 60 minutes to allow flavors to combine. Season with salt and pepper to taste. Serve in chilled bowls or martini glasses, garnished with sliced avocado and cilantro.

Yield: 6 to 8 servings.

No comments:

Post a Comment