A light pink coloured Japanese symbol.
Japanese Inspired

Japanese-style Snapper & Grapefruit Ceviche

"Ceviche" is a dish that combines seafood with avocado, onion, and herbs. This recipe uses Yamasa Shoyu to add more of a Japanese taste as well as grapefruit to bring refreshing flavors to the white-meat fish. The brisk texture and the mild flavors of the "mitsuba" match well with the harmonious Yamasa Reduced Sodium Shoyu. You can also garnish with "myoga" (Japanese ginger) and cilantro, to your taste.

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Serves: 2


  • 140g Sea bream (to be eaten raw)
  • 1 pcs Grapefruit, 1 pcs Avocado, 1/4 pcs Red onion
  • 30g "Mitsuba" (or celery leaves)
  • 1 1/2 tablespoons Yamasa Reduced Sodium Shoyu
  • 2 tablespoons Grapefruit (juice)
  • 1/2 clove Garlic, a pinch Salt, a pinch Pepper
  • 1 1/2 tablespoons Olive oil


  1. Cut Snapper into bite size. Peel outer and inner skin of the grapefruit and cut into halves.
  2. Squeeze the inner skin to get some juice for the marinade sauce. Grate garlic. Combine A (Listed in the ingredients list) in a bowl, marinate the sea bream in A, and refrigerate.
  3. Cut avocado in half and remove the pit. Chop into bite-size chunks, and combine with the grapefruits in STEP 1. Thinly slice the red onion and soak in cold water. Chop “mitsuba” (or celery leaves).
  4. Combine the drained red onion, STEP 1, and the avocado & grapefruit mixed in STEP 2. Dress with shoyu and olive oil. Garnish with “mitsuba” and serve.