Ceviche in Spicy Red Sauce

Name: Ceviche in Spicy Red Sauce
Prep time: 10M
Total time: 20M
Yield: 4 Servings
Cuisine: Mexican
Ingredients: 1 Ceviche in Spicy Red Saucefresh, boneless, skinless red snapper or other white lean fish, cut into ½” cubes; ½ cup Ceviche in Spicy Red Saucefreshly-squeezed lime juice; 1 can Tomato SauceGOYA® Tomato Sauce; 2 tbsp. Botanita – Hot Sauce with Lime JuiceGOYA® Botanita Hot Sauce with Lime Juice; 1 packet Sazón with Coriander and TomatoSazón GOYA® with Cilantro and Tomato; 1 tbsp. Extra Virgin Olive OilGOYA® Extra Virgin Olive Oil; 1 tsp. Minced GarlicGOYA® Minced Garlic; ¼ cup Ceviche in Spicy Red Saucemedium white onion, finely chopped (about ½ cup); ¼ cup Ceviche in Spicy Red Saucechopped fresh cilantro; ½ cup Pitted Manzanilla Cocktail OlivesGOYA® Pitted Manzanilla Cocktail Olives, chopped (optional); Soda CrackersGOYA® Soda Crackers, for serving

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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® <a title="Tomato Sauce" href="https://www.goya.com/en/products/tomato-sauce/">Tomato Sauce</a>, GOYA® <a title="Pitted Manzanilla Cocktail Olives" href="https://goya.com/en/products/olives-and-capers/pitted-slices-and-cocktail-olives#pitted-manzanilla-cocktail-olives" data-udi="https://goya.com/en/products/olives-and-capers/pitted-slices-and-cocktail-olives#pitted-manzanilla-cocktail-olives">Pitted Manzanilla Cocktail Olives</a>, 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.

Total Time

20m

Prep Time:10m

Yields:4 Servings

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Ingredients

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

2 tbsp.

GOYA® Botanita – Hot Sauce with Lime Juice

1 packet

GOYA® Sazón with Coriander and Tomato

1 tbsp.

GOYA® Extra Virgin Olive Oil

1 tsp.

GOYA® Minced Garlic

¼ cup

medium white onion, finely chopped (about ½ cup)

¼ cup

chopped fresh cilantro

½ cup

GOYA® Pitted Manzanilla Cocktail Olives , chopped (optional)

GOYA® Soda Crackers , for serving

Directions

Kitchen View

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.

Products in this Recipe

Tomato Sauce

Botanita – Hot Sauce with Lime Juice

Sazón with Coriander and Tomato

Extra Virgin Olive Oil

Minced Garlic

Pitted Manzanilla Cocktail Olives

Soda Crackers

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