Cuban-Japanese fusion recipe

Snapper Usuzukuri with Green Mango and Citrus Mojo

Name: Snapper Usuzukuri with Green Mango and Citrus Mojo
Prep time: 30 min
Total time: 30 min
Ingredients: 400 g cleaned snapper fillet, skinless and boneless, from a supplier with a traceable source and prepared for raw consumption; 20 ml sour orange juice; 15 ml lime juice; 10 ml soy sauce; 10 ml cold water; 10 ml mild olive oil; ⅛ of a small garlic clove, very finely grated; 100 g peeled green mango; A few small cilantro leaves

Paper-thin slices of raw snapper with julienned green mango and a mild citrus mojo with soy sauce. A Cuban-Japanese fusion starter in 30 minutes.

CiberCubaNovember 11, 2026

AI-generated image.CiberCuba

Preparation30 min
Total time30 min
Servings4 servings as a starter
DifficultyMedium

Usuzukuri is a Japanese technique for slicing fish into exceptionally thin, almost translucent pieces, intended to be served raw and unadorned, like sashimi. It is not a sushi roll and contains no rice: here, the delicate texture of the snapper takes center stage.

This is a contemporary fusion dish, not a traditional Cuban or Japanese recipe. It draws on the Caribbean for snapper, green mango, sour orange and a light garlic mojo, and on Japan for the slicing technique, understated presentation and touch of soy sauce. The result is a fresh, tangy and clean-tasting starter, ideal for opening a summer meal or a special dinner.

Because the fish is raw, purchasing and handling it are just as important as the slicing: read the safety protocol in the notes carefully before preparing it.

Ingredients

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Fish

400 g cleaned snapper fillet, skinless and boneless, from a supplier with a traceable source and prepared for raw consumption

Citrus mojo

To serve

100 g peeled green mango
A few small cilantro leaves

Method

Before you start

Check that the snapper comes from a reliable supplier, is expressly intended for raw consumption and has undergone appropriate parasite control for its species and origin. Thaw it in the refrigerator and keep it at 4 °C or below until ready to slice. Prepare clean, separate cutting boards and knives.

Mojo

In a small bowl, mix the sour orange juice, lime juice, soy sauce, cold water, olive oil and grated garlic. Taste before adding salt, since the soy sauce already adds salt, and set the mojo aside in the refrigerator.
AI-generated image.CiberCuba

Mango and fish

Cut the green mango into very fine julienne and keep chilled.
AI-generated image.CiberCuba

Slicing and plating

Remove the snapper from the refrigerator only when ready to slice it and keep it cold while you work. Using a very sharp knife held at an angle, cut slices 1 to 2 mm thick with a single pulling motion, without tearing them.

Slicing and plating

Arrange the slices on cold plates, overlapping them slightly in a wide fan so the fish remains clearly visible.
AI-generated image.CiberCuba

Slicing and plating

Add small amounts of julienned green mango and a few small cilantro leaves on top, without covering the fish. Serve immediately with the mojo on the side so each diner can add it at the table.
AI-generated image.CiberCuba

Tips and variations

Raw or partially raw fish safety protocol (read before starting)

Buy the snapper from a reliable supplier with a traceable source, who sells it expressly intended for raw consumption. Confirm with the supplier that appropriate parasite controls are in place for the species and origin, normally through freezing validated by the supplier when applicable.
Freshness alone is not a guarantee. Fish that smells and looks fresh can contain parasites.
Always start with fish that has already been treated and thawed in the refrigerator. Do not improvise freezing protocols at home.
Keep the fish, mojo and raw preparations at 4 °C or below until serving.
Use clean cutting boards, knives and utensils, separate from those used for the other ingredients, to avoid cross-contamination.
Serve freshly prepared. Do not keep leftovers of dressed fish.
Citrus, soy sauce, miso, kombu and searing or lightly grilling only the exterior do not make the raw center safe. Appropriate freezing controls parasites, but does not eliminate all harmful microorganisms. No measure guarantees zero risk.
This recipe is not recommended raw for pregnant people, children, older adults or immunocompromised people.

Fully cooked alternative. For these groups, cook the snapper fillet until the center reaches 63 °C (for example, on a griddle or in the oven, checking with a kitchen thermometer), let it cool slightly or cool completely, and serve it with the julienned mango, cilantro and mojo. This is a different dish: the texture, color and delicacy of the slices change, and it is no longer usuzukuri.

Slicing and serving tips

A very sharp, long, cold knife is key. Slice with a single pulling motion, without sawing.
If the fillet is too soft, leave it for a few minutes in the coldest part of the refrigerator to firm up without freezing.
The mango must be green: firm, tart and crisp, not ripe orange mango.
Taste the mojo before adding salt: the soy sauce already adds salt. It is served separately so the fish can be dressed at the table and does not «cook» in the acid.
This recipe contains soy sauce with gluten, so it is not suitable for people with celiac disease unless you use a certified gluten-free soy sauce.