dishes

Yuzu Ceviche

Simple, fresh and delightful bites all around. A perfect combo of bright flavors and contrasting textures.

see recipe below Step by step video
Top-down view of Yuzu ceviche with shrimp and flounder chunks, sliced red onion, red and green chiles, and cilantro in a beige bowl

Ingredients

Serves 4
  • ½ lb shrimp
  • ½ lb flounder
  • ¾ cup 100% Yuzu Juice
  • ¼ cup red onion sliced thinly
  • 1 serrano pepper sliced thinly
  • 1 fresno chili sliced thinly
  • 1 tbsp olive oil
  • Cilantro for garnish
  • Salt and pepper to taste
  • Tortilla chips to serve

Instructions

Step 1
Cut shrimp and flounder into bite size pieces and place into non-reactive container. Pour yuzu juice on top and place in fridge for roughly an hour; you are looking for the shrimp to look pink and ‘cooked’, and the fish to be opaque.
Step 2
Season shrimp and fish with salt and pepper to taste. Using a slotted spoon transfer to serving dish, reserving yuzu juice.
Step 3
Drizzle ¼ cup reserved yuzu juice on top and garnish with olive oil, peppers, onions, and cilantro.
Step 4
Serve with tortilla chips and enjoy!

In this recipe

Love the recipe? Here’s the juice

Grab the exact YUZUCO ingredients used in this recipe.

Front view of YUZUCO 100% yuzu juice bottle showcasing pale yellow juice, branded label, and white screw cap on white background
Front view of YUZUCO bottle of 100% yuzu juice showing label and pale juice with whole yuzu fruits behind a textured overlay
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100% Yuzu Juice

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Angled view of three YUZUCO yuzu juice bottles with condensation against a misty yuzu orchard background Angled view of three YUZUCO yuzu juice bottles with condensation, showing labels and yellow juice against a misty yuzu orchard background

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