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

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, japanese-style ceviche with myoga ginger. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Japanese-Style Ceviche with Myoga Ginger is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Japanese-Style Ceviche with Myoga Ginger is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this 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 cook it.

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. Prepare 1/2 Fresh hot green chili peppers
  5. Take 1 piece Myoga ginger
  6. Get 10 cm Green onions
Steps 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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