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Japanese-style Ceviche With Myoga Ginger Recipe

Japanese-Style Ceviche with Myoga Ginger Recipe
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Prepare the ingredients before making Japanese-Style Ceviche with Myoga Ginger in your home. Then, follow these steps below to serve Japanese-Style Ceviche with Myoga Ginger for your family or friends.

Ingredients: Japanese-Style Ceviche with Myoga Ginger

  • 150 grams Sea bream or salmon (sashimi-grade)
  • 1/2 Lemon
  • 1/4 tsp Salt
  • 1/2 Fresh hot green chili peppers
  • 1 piece Myoga ginger
  • 10 cm Green onions

How to Make Japanese-Style Ceviche with Myoga Ginger

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Japanese-Style Ceviche with Myoga Ginger in your home by yourself.

    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.
  • Step 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!
  • Step 3
  • The acid in the lemon juice will turn the surface of the fish white.
  • Step 4
  • This is the salmon version. I tried adding some grilled and chilled red and yellow bell peppers too.
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