A lightning-fast, high-impact appetizer. Silky snapper meets a spicy-citrus glaze-just three ingredients, but every bite lands.
Why You'll Love Snapper Crudo with Mirin, Red Chili & Yuzu Kosho
It's elegant without being fussy. Light, bright, and full of umami, this dish comes together in minutes but feels like something you'd order at a top sushi bar. The yuzu kosho brings subtle citrus fire, while the snapper melts on the tongue. No heat, no stress-just chill and slice.
Tips and Tricks
- Use a very sharp knife and cut the snapper while it's still slightly chilled for clean, even slices.
- Chill your plate beforehand for an extra refreshing presentation.
Variations
- Try it with yellowtail, scallop, or fluke for a different texture and flavor.
- Add a few drops of ponzu or rice vinegar for added acidity.
Substitutions
- No red yuzu kosho? Mix a dash of chili paste with lemon or yuzu zest.
- Sake can sub in for mirin-just add a pinch of sugar.
Best served with
- Crisp white wine (Albariño or Grüner Veltliner)
- Sake on ice
- Cucumber salad or pickled daikon
How to Store Leftovers
Best enjoyed fresh-if needed, store unused snapper slices airtight in the fridge and eat within 24 hours. Do not pre-dress.
Common Questions
Can I prep this in advance?
You can slice the fish and mix the sauce ahead, but don't plate or dress until just before serving.
What's yuzu kosho?
A Japanese condiment made from fermented chilis, yuzu zest, and salt-spicy, salty, citrusy magic.
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