Nelson’s Meat + Fish Ultra-Fresh Ceviche
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
Instructions
- Stir to combine and let sit for 1 hour.
Notes
Ryan says, “The liquid that accumulates is called leche de tigre [tiger milk] and is perfect for hangovers.”
