An acidic combination of citrus juices "cooks" fresh fish to make ceviche. Yuzu looks like a bumpy lemon and is prized in Japanese cuisine for its distinctly aromatic juice and rind. Buy yuzu juice in Asian markets and online, or substitute more lemon juice. Recipe adapted from Chef Greg Harrison, Pacific'O Restaurant. Source: EatingWell Magazine, January/February 2019

EatingWell Test Kitchen
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Ingredients

Directions

  • Combine fish, lemon, lime and yuzu juices and 1 teaspoon salt in a large nonreactive bowl. Cover and refrigerate, stirring occasionally, until the fish is opaque, about 6 hours or up to 1 day.

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  • Drain the fish and return to the bowl. Add cucumber, tomato, onion, cilantro, chile to taste and the remaining 1/4 teaspoon salt.

Tips

To make ahead: Refrigerate for up to 1 day.

Nutrition Facts

56 calories; 0.4 g total fat; 0.1 g saturated fat; 41 mg cholesterol; 138 mg sodium. 294 mg potassium; 1.8 g carbohydrates; 0.3 g fiber; 1 g sugar; 10.8 g protein; 236 IU vitamin a iu; 4 mg vitamin c; 7 mcg folate; 13 mg calcium; 1 mg iron; 21 mg magnesium;