Mandarin Orange and Avocado Salsa

Did you know that the canned Mandarin oranges we often use in salads and Asian stir-frys are most likely Satsuma Mandarins? They’re very easy to peel, virtually seedless and sweet and juicy to boot.

This salsa is perfect for any fish – grilled, broiled, pan-seared or fried. If you like your fish on the spicy side, this salsa will help balance the fire.

For a twist on this recipe, mix in 1 cup of cooked bay shrimp.

Mandarin Orange and Avocado Salsa

Servings: 2 Cups


  • 1 cup Mandarin segments most of the white part removed
  • 1 large avocado firm and just ripe
  • 1/4 cup red onion finely minced
  • 2 garlic cloves minced
  • 1 medium jalapeno pepper seeded and minced
  • 1/4 cup red bell pepper diced
  • 1 tablespoon cilantro leaves minced
  • 1 tablespoon lime juice
  • 2 teaspoons olive oil
  • pinch cumin
  • pinch chili powder
  • salt to taste


  • Combine all ingredients in a non-reactive bowl and gently toss to mix. Allow to rest at room temperature for 30 minutes before serving. To serve, spoon salsa over cooked fish.

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