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.
20 Qwehli Red Carabineros size M
2 Whole tangerines
1 Tbsp of lemon juice
1 Tsp of olive oil
1 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!