Winter Citrus Carpaccio is really a fancy name for a very thinly sliced citrus salad. And this one is drizzled with a lovely yuzu dressing with a touch of heat. 
As an Amazon Associate I earn from qualifying purchases.
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, really?
- 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 — and yes, this does make a difference not only in presentation, but also in taste.
I’d love to paint a room in my house with these stunning, vibrant colors!
What to serve with Winter Citrus Carpaccio (Citrus Salad)
This Citrus Carpaccio dish is fantastic with Pad Thai with Spicy Lime-Peanut Sauce, or Spicy Cilantro Shrimp!
It would also be great along with Simple Honey-Lemon Roasted Chicken.
And here’s a crazy idea . . . . what if you added it to vanilla bean ice cream!? I know, delicious!
I made a Yuzu-Jalapeño Sauce to drizzle over the citrus salad. It has just a touch of sugar to balance out the flavors.
What is Yuzu?
Yuzu is another citrus variety. Cultivated primarily in Asia, the fruit is very fragrant, sour and tart. It’s not a fruit you’d eat on its own, and it’s used for its zest and to flavor sauces and dressings.
Can’t get enough winter citrus? Here are a few more citrus salad recipes to tempt you:
- Spicy Honey Citrus Salad
- Colorful Carrot Citrus Salad
- Pickled Ginger-Citrus Salad with Creamy Wasabi Dressing
Enjoy!
If you try this beautiful Winter Citrus Carpaccio, or any of my other recipes, I’d love to hear what you think about it in the comments below. You can also follow me on Facebook, Instagram and Pinterest to see more of my mouth-watering recipes!
Winter Citrus Carpaccio is really a fancy name for a very thinly sliced citrus salad.
- 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
-
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.
-
To prepare the fruit, use a paring knife to cut about 1/2-inch off the top and bottom of the citrus.
-
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.
-
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!)
-
Arrange the fruit with the basil leaves in a circular pattern on two plates, and drizzle each serving with the Yuzu-Jalapeño sauce.
Yuzu is a citrus fruit and plant from East Asia. The fruit looks like a small grapefruit with slightly uneven skin and can be either yellow or green depending on the degree of ripeness. They’re very aromatic and have a sweet n’ sour flavor, with overtones of Mandarin orange.
Carpaccio traditionally refers to very thin slices of raw beef fillet. I just think Citrus Carpaccio sounds cool, and it refers to the thin slices.
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
sippitysup says
February 5, 2012 at 9:43 pm@ 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
Gerlinde in Dallas says
February 5, 2012 at 11:05 pmLovely looking salad!
valentina says
February 7, 2012 at 1:35 amThank you Gerlinde!
Aimee says
February 7, 2012 at 1:06 amWhat a gorgeous salad! I’ve never heard of Yuzu before – I’ll have to give it a try.
valentina says
February 7, 2012 at 1:33 amThank you Aimée! You will love Yuzu juice! xo
Laura (Blogging Over Thyme) says
February 7, 2012 at 3:19 amThe colors in this salad are beautiful! I saw this on Tastespotting and immediately was intrigued. I find the addition of the jalapenos really neat too.
Great photos! Looking forward to checking out more 🙂
Russell at Chasing Delicious says
February 7, 2012 at 12:19 amGorgeous salad. What incredible colors and such awesome flavors. This is my kind of dish.
valentina says
February 7, 2012 at 1:33 amThanks Russell. I hope you try it! 🙂
Nancy/SpicieFoodie says
March 19, 2012 at 10:50 pmWhat a beautiful and colorful salad. It would be a great treat to welcome spring with. Looks delish!
valentina says
March 19, 2012 at 11:18 pmThank you, Nancy! Yes, welcome Spring! 😀
Jason says
January 14, 2013 at 7:51 pmBasil, 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.)
valentina says
January 15, 2013 at 8:08 pmThanks, Jason – I LOVE when history, food & art collide, too! 🙂