Ceviche in Spicy Red Sauce

Ceviche in Spicy Red Sauce

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La Cocina Goya

'Cooking' with the acidity of lime juice is a delicious, low-calorie method of preparing fresh fish, and has been around since ancient times. This tomato-based version originated in Acapulco and is very popular along the Pacific Coast. Serve up this tasty starter in a pretty sundae glass or on soda crackers.

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  • Ingredients
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Ingredients

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1 lb.

very fresh, boneless red snapper or other white lean-fleshed fish, cut into ½-inch cubes

½ cup

fresh lime juice

1 tbsp.

2 cloves

peeled garlic, cut in half

½ cup

finely diced white onion

 

¼ cup

finely chopped, fresh cilantro

 

1 packet

½ cup

chopped

Note: For extra "zing" add a finely diced Jalapeño along with the diced onions.

Directions

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Step 1

Place fish in shallow glass dish. Add lime juice, cover with plastic wrap and marinate for 2 hours at room temperature or until opaque. (The fish will not "cook" as quickly if refrigerated.) Stir occasionally.

Step 2

In small skillet heat oil on medium, add garlic, and slightly flatten with fork, sauté for 3 minutes. Let oil cool, and discard garlic.

Step 3

Pour off excess lime juice from fish. Stir in onion and season with Adobo. Cover and refrigerate for 30 minutes.

Step 4

Just before serving, add cilantro, Tomato Sauce, Botanita, Sazón, Olives, garlic-oil and mix well. Serve cold with soda crackers.

Recipe Tags

Appetizers & Snacks Movie Night Mexico

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