Tangor Shrimp Seviche

Coastal Living MARCH 2003

  • Yield: Makes 6 servings


  • 1 pound medium shrimp, peeled and deveined
  • 1 cup fresh lime juice
  • 1/2 cup fresh orange juice
  • 1 sweet onion, thinly sliced
  • 4 plum tomatoes, seeded and diced
  • 1 jalapeño, seeded and diced
  • 2 large tangors or tangerines, peeled, seeded, and divided into segments
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon sea salt
  • Garnishes: tangor or tangerine wedges, fresh cilantro, endive leaves


Combine first 3 ingredients in a stainless steel or glass bowl. Cover and refrigerate for 2 hours.

Combine onion and next 5 ingredients in a separate bowl. Drain shrimp, reserving half of liquid. Stir shrimp and reserved liquid into onion mixture. Spoon into individual glasses; garnish, if desired.

Note: For firmer texture, cook shrimp in boiling water to cover for 30 seconds. Plunge into ice water to stop the cooking process; drain and proceed with recipe.


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Tangor Shrimp Seviche Recipe