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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® Tomato Sauce, GOYA® Pitted Manzanilla Cocktail Olives, 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.
fresh, boneless, skinless red snapper or other white lean fish, cut into ½” cubes
freshly-squeezed lime juice
1 can (8 oz.)
GOYA® Tomato Sauce
GOYA® Minced Garlic
medium white onion, finely chopped (about ½ cup)
chopped fresh cilantro
GOYA® Pitted Manzanilla Cocktail Olives, chopped (optional)
GOYA® Soda Crackers, for serving
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.
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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