If you are like me, you get really excited when you see a giant bag of tangerines or clementines in the local grocery store. They are sweet, tangy and loaded with vitamin C, easy to carry in your pocket as a snack or to make a beautiful appetizer for friends or family coming over. This recipe works anytime of the year, as you can basically use any kind of citrus fruit at hand. But for me, tangerines add a certain “je ne sais quoi” that charms the finished dish and gives wonderful visual appeal. Give this dish a try…It’s easy, healthy and tastes amazing!


Forever Oceans™ Kanpachi with Pickled Onions & Tangerine Vinaigrette


Serves 4


4 to 5oz Forever Oceans™ Kanpachi, cut into 1/4 inch slices

Seas salt to taste

Freshly ground black pepper to taste 

4 fresh tangerines or 2 medium size oranges, peeled, zest from one

½ cup extra virgin olive oil 

2 tablespoons white balsamic vinegar

1 tablespoon freshly chopped cilantro


For the pickled onions:

1 medium size vidalia onion, peeled and thinly sliced 

½ cup apple cider vinegar

¼ cup water

1 tablespoon local honey

½ teaspoon sea salt


How to make:

First make the pickled onions by placing the sliced onions into a clean mason jar. Take a small saucepan and add the remaining ingredients. Place on the stove over a high heat, bring to a boil, then turn off the heat. Carefully pour the hot liquid over the onions. Allow to marinate for 30 minutes, before using or place on the lid and store in the refrigerator for up to two weeks.


For the Forever Oceans™ Kanpachi, place the slices evenly onto four serving plates and lightly season with salt and pepper. Segment two of the tangerines (or one orange) and place equal amounts of segments on top of the kanpachi along with equal amounts of pickled onions. Take a small bowl or mason jar, juice the remaining tangerines and zest (or one orange), add the remaining ingredients, whisk to combine. Pour the tangerine vinaigrette around the Kanpachi and serve.


You could use any of the following for this recipe: Clementine, Mandarin, Satsuma, Blood Orange, Orange, or Grapefruit. 


Original Recipe:

Mark William Allison

Corporate Executive Chef at Forever Oceans


For some culinary inspiration and a FREE downloadable recipe book click the link below.

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