Summer Ceviche

Ceviche is a great way to introduce fish into your family’s diet. The traditional Mexican dish is made with fish that is “cooked” in lime juice (don’t turn up your nose; it really does cook), accompanied by vegetables and garlic. Every region has its own variation of this dish.

This spicy, tomato-based version comes from Acapulco, on Mexico’s Pacific coast. The people at Goya Foods have graciously shared it with Robust Cooking readers. Use Ceviche as an appetizer, a first course, a side dish, or a main dish.

Ceviche in Spicy Red Sauce

Ingredients:
1 lb. very fresh, boneless red snapper or other white lean-fleshed fish,
cut into 1/2-inch cubes
1/2 cup fresh lime juice
1 tbsp. Olive Oil
2 cloves peeled garlic, cut in half
1/2 cup finely diced white onion Goya Adobo with Pepper, to taste
1/4 cup finely chopped, fresh cilantro
1 can (8 oz.) Spanish-Style Tomato Sauce
2 tbsp. Goya Botanita Hot Sauce with Lime Juice
1 packet Sazon Goya with Cilantro and Tomato
1/2 cup Pitted Manzanilla Spanish Olives, chopped
1 jalapeno pepper, diced (optional)

Directions:

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.

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

3. Pour off excess lime juice from fish. Stir in onion and jalapeno (if desired) and season with Adobo. Cover and refrigerate for 30 minutes.

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

Serves 4 as an appetizer or side dish.

You can also serve it in small glass with cocktail forks or small spoons instead of over crackers.

^{(photo © Goya Foods)}