`Shrimp Ceviche with Charred Tangerine and Jalapeño - Olive Oil Times

Shrimp Ceviche with Charred Tangerine and Jalapeño

This shrimp ceviche with charred tangerine and jalapeño is perfect for a fancy cocktail party or for tailgating before the game!
Shrimp Ceviche with Charred Tangerine and Jalapeño
Shrimp Ceviche with Charred Tangerine and Jalapeño
By Paul Kostandin
Sep. 23, 2020 05:30 UTC

Ceviche makes for a won­der­ful appe­tizer option, whether you are enter­tain­ing guests or just look­ing for some­thing to spice up your game-day tail­gate, this shrimp ceviche will cer­tainly fit the bill. By char­ring the tan­ger­ine and roast­ing the gar­lic we intro­duce a round­ness to the fla­vor pro­file, soft­en­ing the sharp acid­ity and cut­ting the harsh bite of the gar­lic. I love to leave the gar­lic cloves whole in this dish, it imparts the same gar­lic fla­vor and pro­vides a sweet, roasted gar­lic sur­prise!

Try using a medium inten­sity extra vir­gin olive oil in the ceviche mari­nade, some­thing that strikes a bal­ance between light and fruity and the robust pep­pery notes of stronger olive oils.


Shrimp Ceviche with Charred Tangerine and Jalapeño

Course: Appetizers, SnacksCuisine: Mexican, MediterraneanDifficulty: Easy


Prep time


Cooking time



This shrimp ceviche with charred tan­ger­ine is per­fect for a fancy cock­tail party or for tail­gat­ing before the game! Keep the jalapeño seeds out of the ceviche if you aren’t a fan of spice, the roasted tan­ger­ine, and vine­gar help to keep this ceviche on the mild side.


  • 1cupcooked shrimp

  • 1/4cupdiced jalapeño pep­per

  • 1/4cupdiced bell pep­per

  • 2tan­ger­ines, cut in half

  • 6clovesgar­lic

  • 1/4cuporange juice

  • 1/4cup apple cider vine­gar

  • 2tbspchopped cilantro

  • 1/4cupextra vir­gin olive oil

  • 1 1/2tspsalt

  • 1/2tspblack pep­per


  • Set your oven to the broil set­ting at 500°F.
  • Place the tan­ger­ines cut side up on a small sheet tray, add the whole gar­lic cloves and sprin­kle lib­er­ally with olive oil. 
  • Place the pan under the broil and cook until the tan­ger­ine are well charred. 
  • In a bowl com­bine the jalapeno, bell pep­per, orange juice, apple cider vine­gar, cilantro, olive oil, salt, and black pep­per. 
  • Cut each cooked shrimp into 3 equal pieces and add them to the bowl.
  • Use a spoon to scoop the charred tan­ger­ine flesh out of the peel and add it to the bowl. 
  • Taste for sea­son­ing. Adjust as nec­es­sary.
  • Enjoy with chips!

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