Recipes

Snapper Crudo with Yuzu Olive Oil

Published 20 February 2026

Light, bright, and beautifully simple. This snapper crudo shines with citrus, crisp radish, and zesty ponzu, and pairs beautifully with a chilled glass of Marlborough Sauvignon Blanc.

Ingredients

300g snapper, sliced ½ cm thick

1 blood orange, peeled and segmented

2 mandarins, peeled and segmented

2 tbsp yuzu olive oil

1 fresh chilli, sliced

Microgreens, to garnish

Method

  1. Arrange the snapper slices, blood orange, mandarin segments and sliced chilli on a chilled serving platter.
  2. Drizzle the yuzu olive oil over the snapper.
  3. Finish with microgreens, and serve immediately while everything is fresh and vibrant.

Pairs with

Marlborough Sauvignon Blanc

Admired for its fresh acidity and intense zesty flavours and aromas, our Marlborough Sauvignon Blanc is made to be savoured.

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Where to buy