Japanese-style Snapper & Grapefruit Ceviche

"Ceviche" is a dish that combines seafood with avocado, onion, and herbs. This recipe uses Yamasa soy sauce 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 LESS SALT SOY SAUCE. You can also garnish with "myoga" (Japanese ginger) and cilantro, to your taste.

Servings: 2

Preparation: 10 min

Cooking: 5 min


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 LESS SALT SOY SAUCE
A 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 STEP1. Thinly slice the red onion and soak in cold water. Chop “mitsuba” (or celery leaves).
  4. Combine the drained red onion, STEP1, and the avocado & grapefruit mixed in STEP2. Dress with soy sauce and olive oil. Garnish with “mitsuba” and serve.


We produce the very best soy sauce in our state-of-the-art plant, but brewing processes remain the same as in 1645.
YAMASA soy sauce has been preferred among the majority of high-end Japanese restaurants, sushi, and kabayaki-eel restaurants.