Winter Citrus Carpaccio

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

Course Appetizer, First Course, Salad
Cuisine American
Keyword fruit salads
Prep Time 19 minutes
Cook Time 1 minute
Total Time 20 minutes
Servings 2
Calories 101 kcal
Author Valentina K. Wein


  • 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


  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.

Recipe Notes

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.