Great Summer Recipe: Ceviche

I’m always looking for great recipes that are light and healthy during the summertime that are easy to make and won’t heat up the kitchen. Ceviche is the perfect dish for that and can be altered to act as a main dish, appetizer or a great party dish. The hubs and I were craving seafood last weekend and made this version alongside our Basil Mojitos. The spin on this version is the addition of a little bit of spice—specifically by adding a bit of Sriracha and red pepper flakes.

Ceviche

½ cup orange juice
1 cup fresh lime juice (about 6 limes total)
1 T Sriracha
½ t. red pepper flakes
1 T extra virgin olive oil
½ cup red onion, chopped
1 cup roma tomatoes, chopped
1 cucumber, peeled, seeded and chopped
½ pound cleaned squid, cut into ¼ inch rings (bodies only)
½ pound bay scallops
½ pound medium shrimp, peeled and deveined
1 whole avocado, peeled and cut into small cubes
1 cup cilantro, chopped
Salt

Combine orange juice, lime juice, Sriracha, red pepper flakes, EVOO and salt into a large, non-reactive bowl and stir to combine. Add chopped onion, tomatoes, cucumber, squid, scallops and shrimp to marinade. Marinate, uncovered and chilled, for at least 3 hours. Add cilantro and avocado to mixture and chill for another 30 minutes. Serve in wonton cups.

Wonton Cups

Nonstick cooking spray
24 wonton wrappers
Extra virgin olive oil

Preheat oven to 400 degrees. Spray muffin tin with cooking spray. Add each wrapper into a section within the muffin tin and brush with EVOO. Bake for 8-10 minutes until browned and crisp.

Enjoy!