Great with salmon or lamb. From “Recipes,” by Susan Spungen (Morrow). Makes about 1 1/2 cups.
Ingredients
2 navel oranges
Juice of 2 lemons
2 limes, zested and juiced
1 jalapeño pepper, minced
2 tablespoons chopped flat-leaf parsley
1 shallot, minced
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Directions
Zest the oranges, chop the zest and set aside. With a sharp knife, cut off the ends of the oranges. Place a cut end down and slice off the remaining peel from top to bottom as close to the flesh as possible, making sure to remove all the white portion (pith). Holding the orange over a bowl to catch the juice, use a small paring knife to slice in between the membranes. Gently lift out the orange sections. Continue working all the way around the orange.
Carefully cut the orange sections into small pieces. Add the orange zest and flesh, lemon juice, lime zest and juice, jalapeño, parsley, shallot, olive oil and a pinch of salt and pepper to the bowl. Gently stir to combine. Store in an airtight container in the refrigerator.
