Red snapper escabeche with Yuzu Honey  

To be serve with : Terrazas Reserva Torrontés

Mexico meets Japan in this signature dish from Chef Jorge Mijangos. Sour Japanese yuzu is used to “cook” the red snapper, a technique familiar to Mexican chefs when making the local dish called ceviche. With the addition of crunchy sweet peppers, honey and olive oil, the result is a sophisticated and colorful salad, perfect for a light summer dinner and a cool glass of Torrontés.

“The Torrontés wine goes very well with this dish: Torrontés tastes of citrics, mango, peaches and therefore is a very good accompaniment for the honey, citrics and peppers in this recipe”

Chef Jorge Mijangos


  chapeau right


Red snapper escabeche with Yuzu Honey

Red snapper escabeche with Yuzu HoneyServes 4 as a main course
Ingredients :
400 g red snapper
½ a red pepper
½ a yellow pepper
½ a red onion
8 Tbs yuzu juice (available from Japanese specialty shops or online sources)
1 Tbs honey
2 Tbs olive oil
Sea salt
Preparation :
Cut the red snapper in small pieces (about ten per plate). Slice the onion and peppers in thin strips and strew them over the fish. Mix the yuzu and honey and drizzle over the fish. Lastly, drizzle the olive oil and season with the sea salt to taste. Serve cold.
Red snapper escabeche with Yuzu Honey


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