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,Ceviche
in Red Sauce

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Recipe Ceviche
in Red Sauce

Recipe Ceviche<br>in Red Sauce Puerto Rico

Ingredients:

1 lb. very fresh, boneless red snapper
½ cup fresh lime juice
1 tbsp. Olive Oil
2 cloves peeled garlic, cut in half
½ cup finely diced white onion
Goya Adobo with Pepper , to taste
¼ cup finely chopped, fresh cilantro
1 can (8 oz.) Goya Tomato Sauce
2 tbsp. Goya Hot Sauce
1 packet Sazón Goya with Cilantro and Tomato
½ cup Goya Pitted Manzanilla Spanish Olives, chopped

 

Procedure:
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. In small skillet heat oil on medium, add garlic, and slightly flatten with fork, sauté for 3 minutes. Let oil cool, and discard garlic. Pour off excess lime juice from fish. Stir in onion and season with Adobo. Cover and refrigerate for 30 minutes. Just before serving, add cilantro, Tomato Sauce, Botanita, Sazón, Olives, garlic-oil and mix well. Serve cold with soda crackers.

Enjoy!!!


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in Red Sauce

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