1/2 cup Yakami Orchard Yuzu Juice
1 1/2 lbs. red snapper fillet, skin removed, cut into small dice
1/2 cup freshly squeezed tangerine juice
1 tablespoon pickled jalapeno chile peppers, finely chopped
1 tablespoon sea salt
1 tablespoon fresh oregano, chopped
1 tablespoon cilantro leaves, chopped
3 shallots, thinly sliced
Whisk together ingredients in a nonreactive bowl.
Then gently add red snapper.
Cover and refrigerate for 1 hour.
Spoon into stemmed glasses, drizzle with extra virgin olive oil, add a tangerine twist, and enjoy!