Grapefruit Carpaccio with Spicy Ponzu Vinaigrette

Eliza Adam

Serving Size: Serves 4

A slight variation of sunomono, a Japanese-style vinegared salad which has a refreshing taste. Here, the grapefruit juice is used to create ponzu vinaigrette and the degree of spiciness can be made mild or hot, depending on your taste.



  • 4 T mirin (sweet rice wine)
  • ¼ C or 2 T rice vinegar, depending on taste
  • ¼ C or 2 T soy sauce, depending on taste
  • ¼ C grapefruit juice
  • ½ T grapefruit zest
  • Pinch of salt


  • ½ lb. shelled fresh cooked crab meat
  • ½-1 t. Asian chili oil
  • ½-1 t. Sriracha chili sauce
  • 1 T canola oil
  • 4-5 grapefruits
  • ½ cucumber, thinly sliced
  • 1 C radish sprouts
  • Sesame seeds, for sprinkling


  1. Make ponzu vinaigrette: combine mirin, rice vinegar, soy sauce, grapefruit juice, zest, and salt. Whisk in the oil, set aside. In a medium bowl, mix crab with 2 T of the dressing to blend.
  2. Add chili oil, Sriracha, and vegetable oil to the rest of the vinaigrette and whisk until combined.
  3. Peel and remove the white pith from grapefruits and cut into segments.
  4. Arrange sliced cucumbers onto plates, layer with the grapefruit segments, top with crab meat and radish sprouts. Drizzle the vinaigrette over the salad and sprinkle with sesame seeds.