Nelson’s Meat + Fish Ultra-Fresh Ceviche

Nelson’s makes their ridiculously delicious ceviche in-house. Feel like making your own from scratch? Take advantage of Nelson’s unique selection of fresh seafood and grab any other ingredients you might need from the Sprouts just a few blocks down the road. Impress your guests and say you made it yourself ! Ceviche is raw fish, usually snapper or other white fish, mixed with vegetables and herbs and marinated in citrus juice. A perfect snack by the pool with chips or accompanied with a meal, ceviche is great for hot Arizona summers.

By | May 15, 2018

Ingredients

  • 10 ounces each ultra-fresh fish from Nelson’s: snapper, wild shrimp and bay scallops or diver scallops, skinned, deboned and cut into small pieces
  • 1 large red onion, very thinly sliced
  • 3 jalapeños, seeded, ribbed and thinly sliced
  • 2 serrano peppers, thinly sliced
  • 3 cloves garlic, minced
  • 1 large bunch cilantro, chopped
  • 12 limes, juiced
  • 1 tablespoon salt
  • 1 teaspoon ground pepper
  • 3 Nellies (large dashes) Tabasco

Preparation

Stir to combine and let sit for 1 hour.

 

 

About this recipe

Ryan says, “The liquid that accumulates is called leche de tigre [tiger milk] and is perfect for hangovers.”

 

Ingredients

  • 10 ounces each ultra-fresh fish from Nelson’s: snapper, wild shrimp and bay scallops or diver scallops, skinned, deboned and cut into small pieces
  • 1 large red onion, very thinly sliced
  • 3 jalapeños, seeded, ribbed and thinly sliced
  • 2 serrano peppers, thinly sliced
  • 3 cloves garlic, minced
  • 1 large bunch cilantro, chopped
  • 12 limes, juiced
  • 1 tablespoon salt
  • 1 teaspoon ground pepper
  • 3 Nellies (large dashes) Tabasco
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