Shrimp, Mandarin Orange, and S’chug Ceviche
Ingredients
- 1 pound Shrimp — uncooked, cleaned and deveined
- 12 Lime — juiced
- 1 Red Onion — julienned
- 3 tablespoons SupHerb Farms Fusions® S’chug
- 1 can Mandarin Orange — cut in half
- 1 tablespoon Extra Virgin Olive Oil
- 1 tablespoon Honey
- to taste Salt and Pepper
Categories
- Categories: Latin, Mexican, Middle Eastern, Peruvian, Yemeni
- Ingredients: Appetizers, Seafood, Small Plates, Snack
Preparation
- Place shrimp in a shallow glass container.
- Cover with lime juice and refrigerate for at least 30 minutes or until shrimp is opaque. The lime juice will cook the shrimp. Allow for additional time depending on size of shrimp.
- While shrimp is marinating, combine red onion, SupHerb Farms Fusions® S’chug, olive oil, honey, salt and pepper and mandarin oranges with 2 tablespoons of mandarin juice from can.
- Season cooked shrimp with salt and pepper and combine with the S’chug, onion and Mandarin orange mixture.
- Marinate for an additional 10 minutes at room temperature then serve.
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