Red Carabineros Ceviche in Tangerine Lemon Sauce

Red Carabineros Ceviche in Tangerine Lemon Sauce

Created by home chef Celia Chan (@celia723)

March 1st, 2021

This simple and refreshing ceviche recipe is unlike any regular ceviche recipe. The usual tangy and spicy flavor is replaced by tangy and sweet. For those who can't take spicy food but still want to enjoy a good and fresh ceviche, look no further.



Serves 4

20             Qwehli Red Carabineros size M

2               Whole tangerines

             Tbsp of lemon juice

             Tsp of olive oil

             Pinch of black pepper, grounded

1/2            Tsp of salt




1. Rinse off the shrimps with cold water; dried with paper towel. Remove the shell and head. Place shrimp in a clean bowl and set aside.

2. Sauce preparation: peel off skins on tangerine; In another bowl or sauce dish, use a spoon or a masher to mash the tangerine into puree while adding in lemon juice, olive oil, black pepper, and salt; Mix well.

3. Marinade: Pour the sauce into the bowl of shrimps. Gently incorporate the sauce with the shrimp and leave it to sit marinade for 15 to 20mins.

4. Enjoy your ceviche!




1. 將蝦去頭去殼

2. 混合醬汁:將柑橘去皮去衣將肉榨汁,加入檸檬汁、欖欖油、黑椒和鹽拌勻。

3. 將汁醃蝦,放入雪櫃雪15-20分鐘。上碟。

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