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

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, japanese-style ceviche with myoga ginger. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Japanese-Style Ceviche with Myoga Ginger is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Japanese-Style Ceviche with Myoga Ginger is something that I have loved my entire life. They are nice and they look wonderful.

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

The ingredients needed to make Japanese-Style Ceviche with Myoga Ginger:
  1. Prepare 150 grams Sea bream or salmon (sashimi-grade)
  2. Prepare 1/2 Lemon
  3. Make ready 1/4 tsp Salt
  4. Prepare 1/2 Fresh hot green chili peppers
  5. Prepare 1 piece Myoga ginger
  6. Prepare 10 cm Green onions
Instructions 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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