I always buy those boxes of clementines around the holidays. About half of them end up juiced into Prosecco or peeled and eaten as a snack, but mostly they look nice as holiday tabletop decor.
If you happen to have a few left over and in good shape, try them in a salsa.
I had found this recipe online, but gave it a few tweaks of my own. If your making it for yourself, you don’t need to go too crazy with how much you use of each of the ingredients.
For the salsa:
A couple of clementines, peeled and diced
1/2 a cucumber diced
small jalapeno finely diced
small red onion diced
handful of cilantro roughly chopped
a few leaves of torn mint
juice of 1 lime
pinch of sea salt
pinch of crushed red pepper flakes
mix together in a pretty bowl and serve over grilled fish.
I used fresh, local flounder brushed with olive oil. Cooking it on my Hamilton Beach indoor grill proved humorously challenging when I tried to remove it: I opted for tacos that night. Next time, I’ll wrap in foil. I bought the crushed pepper flakes at a Asian market in Stony Brook, and they added a nice kick and unique flavor. Satisfying, healthy and a good way to finish up that box of clementines. Enjoy!