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Yuzu Snapper Ceviche

Yuzu Snapper Ceviche

Yuzu Snapper Ceviche with Crème Fraiche and Smoked Soy and Onion Ponzu

This is a recipe by Paul Niddrie.  It is from our very popular Fish Butchery class and rests on the quality of the fish.  Always ask your fishmonger for advice - they will let you know which fish is best for the dish - kingfish or snapper is perfect.


  • 1 snapper fillet, sliced/diced
  • 2 tablespoons crème fraiche
  • Green Onion oil to garnish
  • Smoked Soy to garnish
  • Avocado puree
  • Marigold Flowers
  • 1 Asparagus Spear, sliced into julienne
  • Yuzu juice to garnish


  1. This is a very simple dish. We need to begin the “cure” of the snapper by mixing with the soy and yuzu. Leave for 30 mins.
  2. Add enough creme fraiche to coat and a dash of the onion oil. Stir well. Taste for seasoning. Now we plate and garnish.
  3. Place the snapper in the middle of the bowl. Topping with avocado puree, asparagus and marigold petals. Serve immediately.


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