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Nutrition Facts
Serving Size 110 g
(Approx. 6 Servings)
Amount Per Serving
Calories 130 Calories From Fat 45
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 260 mg 11%
Total Carbohydrate 10 g 3%
Dietary Fiber 1 g 4%
Sugars 4 g
Protein 10 g
Vitamin A 6% Iron 4%
Vitamin C 25% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Spicy Red Ceviche
Prep Time
5 h 20 m
Cook Time
N/A
Total Time
5 h 20 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 Lb red snapper fillets, skin removed and cut into bite size pieces
1 cup(s) fresh lime juice, plus more as needed to cover fish
1/4 cup(s) jalapeños, stems removed and minced
2 Tbsp shallots, minced
12 Oz H-E-B Pico de Gallo
1/2 cup(s) Santa Prisca Sangrita
2 Tbsp Valentina Salsa Picante
1 Tsp honey
2 Tbsp extra virgin olive oil
1 sleeve of Hill Country Fare Saltine Crackers
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Instructions

1
In a glass or stainless steel bowl, combine fish, lime juice, jalapeños and shallots. Make sure there is enough lime juice to cover fish completely.
2
Cover fish and refrigerate for about 5 hours, until a cube of fish no longer looks raw. Drain juice in a colander (reserve shallots and jalapeños for use in the ceviche).
3
Place drained cooked fish in a bowl and add remaining ingredients (except crackers), toss well to coat. Season with salt and pepper to taste.
4
Serve with saltine crackers.
5
Chef's Note: This is a great dish to make a day ahead of it's intended use.

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