How to Make Tasty Japanese-Style Ceviche with Myoga Ginger

Japanese-Style Ceviche with Myoga Ginger.

You can cook Japanese-Style Ceviche with Myoga Ginger using 6 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Japanese-Style Ceviche with Myoga Ginger

1. Prepare 150 grams of Sea bream or salmon (sashimi-grade).
2. It's 1/2 of Lemon.
3. You need 1/4 tsp of Salt.
4. You need 1/2 of Fresh hot green chili peppers.
5. Prepare 1 piece of Myoga ginger.
6. Prepare 10 of cm Green onions.

Japanese-Style Ceviche with Myoga Ginger step by step

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..