Japanese-Style Ceviche with Myoga Ginger
Japanese-Style Ceviche with Myoga Ginger

Hello everybody, it’s Kayley, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, japanese-style ceviche with myoga ginger. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Japanese-Style Ceviche with Myoga Ginger is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Japanese-Style Ceviche with Myoga Ginger is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook japanese-style ceviche with myoga ginger using 6 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Japanese-Style Ceviche with Myoga Ginger:
  1. Take 150 grams Sea bream or salmon (sashimi-grade)
  2. Prepare 1/2 Lemon
  3. Take 1/4 tsp Salt
  4. Take 1/2 Fresh hot green chili peppers
  5. Take 1 piece Myoga ginger
  6. Prepare 10 cm Green onions
Step by Step to make Japanese-Style Ceviche with Myoga Ginger:
  1. Cut the sea bream (or salmon) into bite-sized pieces. Finely chop the hot green chili pepper. Thinly slice the myoga ginger and green onion. Squeeze the lemon.
  2. Place the ingredients prepared in Step 1 into a flat container and sprinkle some salt over the top. Leave it to chill in the refrigerator for 3-4 hours. While chilling the salad, toss it a few times. After a few hours it's ready to serve!
  3. The acid in the lemon juice will turn the surface of the fish white.
  4. This is the salmon version. I tried adding some grilled and chilled red and yellow bell peppers too.

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