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Citrus Carpaccio with Yuzu Dressing

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Citrus Carpaccio is really a fancy name for a very thinly sliced citrus salad. Drizzled with a lovely yuzu dressing with a touch of heat, this is a fantastic winter citrus appetizer. Winter Citrus Carpaccio on a white plate.

How beautiful is this!? It’s almost like a painting.

Citrus varieties can taste and look so different from each other. And I just love how they all look together on a plate.

What is Carpaccio?

  • Carpaccio is actually an Italian meat dish.
  • Served raw, the protein is very thinly sliced or pounded.
  • Traditionally, Carpaccio is drizzled with olive oil and lemon juice, with capers and onions.
  • Carpaccio is most often served as an appetizer.

So I’ve really just stolen the name because I’ve sliced the citrus so thinly — which actually makes a difference not only in presentation, but also in taste.

What’s in this recipe?

  • Yuzu juice
  • lime zest
  • sugar
  • jalapeño pepper
  • grapefruit
  • orange
  • blood orange
  • basil

slices of grapefruit, orange and blood orange with lime on cutting board

I made a tasty sauce with the Yuzu and jalapeños, and drizzled it over the citrus appetizer. It’s the perfect amount of sweet, tang and heat.

What is Yuzu?

  • Yuzu is another citrus variety. Cultivated primarily in Asia, the fruit is very fragrant, sour and tart, with overtones of Mandarin orange.
  • It’s not a fruit you’d eat on its own. It’s used for its zest to flavor sauces and dressings.
  • It looks like a small grapefruit with slightly uneven skin and can be either yellow or green depending on the degree of ripeness.

Peeled grapefruit and oranges and whole limes and orange and peels surrounding them.

What to serve with Citrus Carpaccio

This Citrus Carpaccio salad is fantastic to serve as an appetizer before Pad Thai with Spicy Lime-Peanut Sauce or Spicy Cilantro Shrimp.

It would also be great with Simple Honey-Lemon Roasted Chicken.

And here’s a crazy idea . . . . what if you added it to vanilla bean ice cream!? Delicious!

Citrus Carpaccio salad on white round plate

A few more citrus appetizers to tempt you:

Thinly sliced citrus on a white plate with pink flowers

I hope you enjoy this recipe as much as I do.

5 from 4 votes
Print
Winter Citrus Carpaccio
Prep Time
20 mins
Cook Time
1 min
Total Time
21 mins
 

Winter Citrus Carpaccio is really a fancy name for a very thinly sliced citrus salad.

Course: Appetizer, First Course
Cuisine: American
Keyword: fruit salads, citrus recipes
Servings: 2
Calories: 96 kcal
Author: Valentina K. Wein
Ingredients
  • 2 tablespoons Yuzu juice
  • zest of 1/2 lime
  • 1 teaspoon granulated sugar
  • about 1/2 of a small jalapeño, very thinly sliced in rings, seeds removed
  • 1 Ruby Grapefruit
  • 1 Naval orange
  • 1 blood orange
  • a few basil leaves
Instructions
  1. In a very small sauté pan, over low-medium heat, warm the Yuzu juice with the lime zest and sugar. Cook just to dissolve the sugar, about 30 seconds. Add the thinly sliced jalapeño and let this come to room temperature while you prepare the fruit.
  2. To prepare the fruit, use a paring knife to cut about 1/2-inch off the top and bottom of the citrus.
  3. Remove the skin by setting the fruit down on one of the flat surfaces and use the knife, moving downwards into the fruit and cutting only slightly into the flesh.
  4. Then cut very thin round slices and cut those in half. (Save the remaining parts of the grapefruits and juice them -- simply to have on hand!)
  5. Arrange the fruit with the basil leaves in a circular pattern on two plates, and drizzle each serving with the Yuzu-Jalapeño sauce.

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Comments

  1. sippitysup says

    @ things. First I think jalapeno goes with everything. Thanks for proving me right! And second. Ruby grapefruit are full of lycopene, just like tomatoes! Great excuse to eat more, right? GREG

    Reply

  7. Jason says

    Basil, citrus and jalapeno – what a great savory-sweet-spicy combination. Citrus is amazing at this time of year – a great time to try this recipe.

    And hey, you’re not too far off with the ‘carpaccio’ name – the original beef dish was thought up in the ’50s to pay tribute to a Renaissance painter, Vittore Carpaccio, who did lots of paintings in deep reds. So through a few more blood oranges in there and you’re right on target! (this is what happens when a food nerd and a history nerd collide.)

    Reply

    • valentina says

      I love light, refreshing dishes after the holidays — and I probably would love them after a snow, too. 🙂 Thank you, Dawn! 🙂 ~Valentina

      Reply

  11. David @ Spiced says

    While January in general can be dull and dreary, one of my favorite things is citrus! Yup, oranges, grapefruits, etc. I usually just eat ’em plain, but I’m digging the idea of turning them into ‘capaccio.’ Love the concept! (And that dressing sounds unique for sure…I’ll have to keep an eye out for Yuzu juice.)

    Reply

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