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

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Japanese-Style Ceviche with Myoga Ginger Recipe

Preptime: 19 Minutes Cooktime: 52 Minutes Serve: 4 Persons Nutrition: 134 calories.

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 prepare japanese-style ceviche with myoga ginger :

  1. You need 150 grams Sea bream or salmon (sashimi-grade)
  2. Take 1/2 Lemon
  3. Take 1/4 tsp Salt
  4. Use 1/2 Fresh hot green chili peppers
  5. Use 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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