This Sriracha Ceviche is more like a Mexican Seafood Cocktail than a traditional ceviche. While a traditional ceviche relies on a pretty straightforward citrus marinade, this one begins with a sweet-spicy-sour combo of Sriracha with orange and lime juices which “cooks” the bite-sized seafood chunks. I used equal parts shrimp, bay scallops, and tilapia but tuna and kampachi would be really nice as well.

Skillet-Poached Huevos Rancheros
Serves 4
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
  1. 1 16-ounce jar salsa (2 cups)
  2. 1 15.5-ounce can black beans, rinsed
  3. 4 large eggs
  4. kosher salt and black pepper
  5. 2 scallions, sliced
  6. 1/4 cup chopped fresh cilantro
  7. 4 small flour tortillas, warmed
  8. 1/2 cup sour cream
  1. 1.In a large skillet, combine the salsa and beans and bring to a simmer.
  2. 2.Make 4 wells in the bean mixture. Crack each egg into a small bowl and slide it gently into a well. Season with ½ teaspoon salt and ¼ teaspoon pepper.
  3. 3.Cook, covered, over medium heat, 3 to 5 minutes for slightly runny yolks.
  4. 4.Sprinkle with the scallions and cilantro. Divide among plates and serve with the tortillas and sour cream.
Adapted from