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

Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, japanese-style ceviche with myoga ginger. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Japanese-Style Ceviche with Myoga Ginger is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Japanese-Style Ceviche with Myoga Ginger is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. 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. Make ready 150 grams Sea bream or salmon (sashimi-grade)
  2. Get 1/2 Lemon
  3. Take 1/4 tsp Salt
  4. Make ready 1/2 Fresh hot green chili peppers
  5. Get 1 piece Myoga ginger
  6. Get 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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