Yuzu Bass Ceviche Recipes and curiosities

Name: Yuzu Robalo Ceviche - Recipe and Curiosities
Cuisine: Japanese

On this page you will learn the recipe and some information about the Japanese dish Yuzu Bass Ceviche Also known as Yuzuto Shībasu no Sebīche.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Yuzuto Shībasu no Sebīche

Yuzu and Robalo ceviche is a Japanese dish that combines the citrus taste of yuzu with the freshness of fish. It is a light and refreshing dish, perfect for hot summer days.

Yuzu is a citrus fruit originating in East Asia, very common in Japanese cuisine. Its taste is a mixture of lemon, orange and grapefruit, and is known for its acidity and unique aroma. The robal, also known as sea bass, is a saltwater fish highly appreciated in Japanese cuisine for its soft texture and soft taste.

To prepare the yuzu and robalo ceviche, it is necessary to cut the fish into cubes and marinate in yuzu juice, lemon juice, purple onion, corn and pepper. The acidity of citrus cookes the fish slightly, leaving it soft and juicy. The time of marination can vary according to each person's preference, but it is important not to let the fish marinate for a long time, as it can end up getting a boring texture.

In addition, yuzu and robalo ceviche can be served with other accompanies such as avocado, mango, cucumbers and even seaweed. These ingredients add texture and flavor to the dish, making it even more interesting.

Despite being a Japanese dish, Yuzu and Robalo ceviche have influences from Peruvian cuisine, where ceviche is a typical and highly appreciated dish. The mix of flavors and ingredients from different cultures results in a unique and delicious dish.

In addition to being a refreshing and tasty option, yuzu and robalo ceviche is also a healthy choice.Because it is prepared with fresh ingredients and without the need for fries, it is a light and nutritious option for those seeking a balanced diet.

In summary, yuzu and robalo ceviche is a Japanese dish that combines the citrus taste of yuzu with the freshness of fish. Its preparation is simple and fast, and its result is a light and tasty dish that pleases all tastes. Experience this delight of Japanese cuisine and be surprised by the explosion of flavors at each bite!

Origin and history of Ceviche de robalo de Yuzu

Yuzu and Robalo ceviche is a typical dish of Peruvian cuisine, originating in the country's coastal region. Its history is believed to date back to the pre-Colombian peoples, who used lemon juice to marinate fish and keep it longer.

With the arrival of the Spaniards, the technique of marinade was improved and new ingredients were added, such as yuzu, a citrus fruit native to East Asia, which brings a unique and refreshing taste to the dish.

Today, yuzu and robalo ceviche is a dish highly appreciated around the world, being considered a symbol of Peruvian cuisine and a perfect combination of tradition and innovation.

About the recipe

Name of the plate: Yuzu Bass Ceviche
Name of the dish in English: Yuzu and sea bass ceviche
Name of the plate in Japanese: 柚子とシーバスのセビーチェ
Name of the Romanian dish: Yuzuto Shībasu no Sebīche

Information about preparation

Time to prepare: 45 minutes
Time of Cooking: 45 minutes
Difficulty: MEDIUM
It suits: 2 people
Occasions: Autumn, Spring, Summer, Winter Accompaniments

Ingredients – Ingredients

Check out the necessary and optional ingredients Yuzu Bass CevicheIt makes sense to improvise

150g of fresh roast
1/2 cup of salt
1/4 cup of white pepper
1 red pepper, sliced
2 houses, finely in cubes
1 square, small
4 pieces of bread
2 fresh yuzu
The Optional Ingredients:

1/4 cup of lemon juice
1/4 cup of orange juice
1 minced garlic clove
Cucumbers to serve
1 tablespoon of olive oil

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Yuzu Bass Ceviche. Follow the instructions below in the preparation mode or step by step.

Preparation:

Extract the juice from the yuzu and prepare the robalo:

Using a fine microplane grinder, grind one of the yuzus in half and extract all the juice.
Remove the skin of the rubble (150g), make sure to remove all the bones, and cut the filet into 0.5cm cubes.

Pick the leaves of coentro:

Select approximately 25 to 30 leaves of the center of the stems and pin them into medium-sized pieces.

Combine the ingredients and let marine:

Pull the juice of yuzu into a bowl and mix with the robalo, the strawberry leaves, 1 sliced red pepper, 2 chalots in cubes, 1/2 teaspoon of salt and 1/4 teaspoon of white pepper.
Leave the marsh to marinate for 30 minutes.

Serve with torrents: