Recipe: Snapper Ceviche with Yuzu, Soy and Avocado Salsa

Spring is in the air and we’re feeling fresh and fabulous! Check out this bright and zingy recipe for Snapper Ceviche with Avocado, Pea, Pickled Jalapeno and Avruga Salsa.


Serves 2
1 small snapper fillet, diced
2 TBSP creme fraiche
¼ bunch chives finely sliced
2 TSP Kawanaka Smoked Soy View
1 TBSP TEI Yuzu juice View
Avocado, Pea, Pickled Jalapeno and Avruga salsa
For the Salsa
½ avocado, diced finely
Juice of 1 lime plus zest
1/3 cup of blanched, fresh peas (podded and chilled)
4 slices San Marcos pickled jalapenos, chopped roughly View
2 Tsp Avruga
Salt to season View


  1. This is a very simple dish. We need to begin the “cure” of the snapper ceviche by mixing with the soy and yuzu. Leave for 30 mins.
  2. Make the salsa – combine all ingredients in a bowl and toss, mixing well but not breaking up the avocado.
  3. Transfer the snapper to a new bowl, leaving any extra soy and yuzu behind. Add the crème fraiche and sliced chives to the cured snapper. Stir well. Taste for seasoning. Now we plate and garnish.
  4. Place the snapper in the middle of the bowl or use a ring and place on a flat plate. Remove the ring and top with the salsa, adding flaky salt if needed. Serve immediately.
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