Tangerine & Sea Buckthorn Ceviche Marinade
1h 20m
Sea buckthorn is the highlight of this recipe—rich in vitamin C, it's an amazing local source of acidity—, but the tangerine balances out the sourness and adds some citrus notes for an even better final result.
You can use this recipe to season a ceviche or a salad of your choice, but it can also work as a dipping sauce for sashimi.
The tangerine juice can be replaced with orange juice, and the sea buckthorn juice can be replaced with lime or lemon juice.
Thinly slice 1 small onion. Transfer to a mortar
Thinly slice the base end of 1 stalk of lemongrass. Transfer to the mortar
Thinly slice ½ of a red chili. Transfer to the mortar
Add 1 pinch of salt
Grind with the pestle until the juices are released
Halve 2 tangerines and juice them
Strain the tangerine juice into the mortar and mix
Add ½ cup of sea buckthorn juice and mix it
Refrigerate for 1h to infuse the flavors. Strain it, pressing to get all the liquid. The tangerine & sea buckthorn ceviche marinade is ready
Enjoy! You can eat it with raw or cooked fish, as a salad dressing, or even as a dipping sauce for sashimi!
Yield 1 cup
Sea Buckthorn Juice
½ cup
Tangerine
2
Lemongrass
1 stalk
Red Chili
½
Small Onion
1
Salt
1 pinch
Equipment
Mortar and Pestle
Lemon Juicer
Sieve