Ingredients
Serves 4- ½ lb shrimp
- ½ lb flounder
- ¾ cup 100% Yuzu Juice
- ¼ cup red onion sliced thinlyl
- 1 serrano pepper sliced thinly
- 1 fresno chili sliced thinly
- 1 tbsp olive oil
- Cilantro for garnish
- Salt and pepper to taste
- Tortilla chips to serve
Instructions
1
Cut shrimp and flounder into bite size pieces and place into non-reactive container. Pour yuzu juice on top and place in fridge for roughly an hour; you are looking for the shrimp to look pink and ‘cooked’, and the fish to be opaque.
2
Season shrimp and fish with salt and pepper to taste. Using a slotted spoon transfer to serving dish, reserving yuzu juice.
3
Drizzle ¼ cup reserved yuzu juice on top and garnish with olive oil, peppers, onions, and cilantro.
4
Serve with tortilla chips and enjoy!
