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Ingredients

• Yuzu vinaigrette
• Finely shredded zest from 2 yuzus or 1 Meyer lemon
• 1 1/2 tablespoons fresh yuzu juice or 2 tsp. each fresh Meyer and Eureka (regular) lemon juices
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup fruity extra-virgin olive oil
• Soy-ginger mayo
• 1/3 cup mayonnaise
• 1 teaspoon minced fresh ginger
• 1 teaspoon soy sauce
• 1 1/2 tablespoons fresh yuzu juice or 2 tsp. each fresh Meyer and Eureka (regular) lemon juices
• Salad
• 2 firm-ripe mangoes
• 1/2 pound shelled cooked crab* (or use all shrimp)
• 1/2 pound peeled cooked tiny shrimp*
• 5 ounces baby arugula (2 qts. lightly packed)
• 4 kaffir lime leaves*, minced, or finely shredded zest from 2 limes

Description

Time: 35 Minutes. Yuzu's Ultra-aromatic, Floral Flavor Makes It A Knockout With Seafood And Mango. A Soy-ginger Mayo And A Sprinkle Of Minced Kaffir Lime Leaves Add More Layers Of Complexity. At Marinus Restaurant At Bernardus Lodge In Carmel Valley, Cali

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