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Classic Ceviche

Cilantro Lime Cocktail and Ceviche Sauce
Marinate 1 pound diced very fresh raw fish (such as snapper, halibut, bass or other ocean fish) and 1/2 cup diced onion in 1 1/2 cups fresh lime juice (12 to 14 limes) in the refrigerator until opaque, about 4 hours. Drain off juice. Stir in 2/3 cup Frontera Ceviche Cocktail Sauce, plus 1 large diced avocado and some chopped green olives. Serve on tortilla chips.

Related Products:
Cilantro-Lime Cocktail & Cevice Sauce

Yellow Corn Tortilla Chips

Limes

Tequila-Infused Queso Fundido

Mexican Pantry

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