Hello everybody, it is John, welcome to our recipe page. Today, we’re going to prepare a special dish, japanese-style ceviche with myoga ginger. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Japanese-Style Ceviche with Myoga Ginger is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Japanese-Style Ceviche with Myoga Ginger is something that I have loved my entire life.
To get started with this particular recipe, we have to 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 it.
The ingredients needed to make Japanese-Style Ceviche with Myoga Ginger:
- Get 150 grams Sea bream or salmon (sashimi-grade)
- Make ready 1/2 Lemon
- Take 1/4 tsp Salt
- Make ready 1/2 Fresh hot green chili peppers
- Prepare 1 piece Myoga ginger
- Prepare 10 cm Green onions
Steps to make Japanese-Style Ceviche with Myoga Ginger:
- 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.
- 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!
- The acid in the lemon juice will turn the surface of the fish white.
- This is the salmon version. I tried adding some grilled and chilled red and yellow bell peppers too.
So that’s going to wrap this up with this special food japanese-style ceviche with myoga ginger recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
