Now featured on our new Raw Menu, this dish is a Japanese take on a classic Peruvian ceviche. In it, the traditional lime is replaced with a citrus that is indigenous to Japan: yuzu. For this dish, purchase a fresh red snapper filet, or other firm white-fleshed fish, and ensure that it's edible raw or "sushi grade."
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Ingredients
1 filet of Red Snapper
2 cups of water
1 cup of rice wine vinegar
1/4 cup of Yuzu juice
Salt
Instructions
Clean fish of bones, rinse and pat dry.
Lightly salt both sides.
Refrigerate for 30 min.
Mix water, yuzu juice and vinegar.
Soak fish in mixture.
Refrigerate for 30 min.
Thinly slice and serve with pineapple salsa.
Notes
Although the citric acid from the yuzu juice will adequately "cook" the fish ie. kill topical bacteria, the fish should be edible raw.
See how to thinly slice snapper for sushi here: https://www.youtube.com/watch?v=p32AxrLq-_0
