`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
Sep. 23, 2020
Paul Kostandin

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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