Easy
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.
Ingredients
SERVINGS: 4 Serving(s)
- 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.”
