Ceviche in Spicy Red Sauce

Ceviche in Spicy Red Sauce
Ceviche in Spicy Red Sauce

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La Cocina Goya

This Mexican-style ceviche is made by “cooking” the freshest white fish in the acidity of lime juice until the fish turns opaque. This light and refreshing method of preparing fresh fish has been around since ancient times. In this tomato-based recipe that originates in Acapulco, on the Pacific Coast of Mexico, fresh red snapper, lime juice, GOYA® Tomato Sauce, GOYA® Cocktail Olives Pitted Manzanilla, cilantro and spices combine for a unique, easy and delicious ceviche recipe that’s not to be missed! Serve chilled in small glasses or on soda crackers for a tasty starter.

  • Ingredients
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1 lb.

fresh, boneless,  skinless red snapper or other white lean fish, cut into ½” cubes

½ cup

freshly-squeezed lime juice

1 can (8 oz.)

GOYA® Tomato Sauce

1 tbsp.

Extra Virgin Olive Oil
ChefsBest Excellence Award

Winner of the ChefsBest® Excellence Award for overall quality.*

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¼ can (8 oz.)

medium white onion, finely chopped (about ½ cup)

¼ cup

chopped fresh cilantro 

½ cup

GOYA® Cocktail Olives Pitted Manzanilla, chopped (optional)


GOYA® Soda Crackers, for serving

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


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Step 1

Place fish in shallow glass dish; add lime juice and stir until fish is coated. Cover dish with plastic wrap; transfer to refrigerator. Chill until fish is opaque, about 1 hour.

Step 2

Meanwhile, in medium bowl, stir together tomato sauce with remaining ingredients minus soda crackers until well combined. Add tomato mixture to dish with fish; gently stir until fish is well coated. Serve cold in small glasses or on soda crackers.

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Appetizers & Snacks Movie Night Mexico Under 20

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