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




Ingredient Checklist


Instructions Checklist
  • 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.

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


To make ahead: Refrigerate for up to 1 day.

Nutrition Facts

1/2 cup
56 calories; protein 10.8g; carbohydrates 1.8g; dietary fiber 0.3g; sugars 0.9g; fat 0.4g; saturated fat 0.1g; cholesterol 41.4mg; vitamin a iu 235.8IU; vitamin c 3.9mg; folate 7.4mcg; calcium 13.4mg; iron 0.7mg; magnesium 20.6mg; potassium 294mg; sodium 137.8mg.

1 lean protein