Japanese-Style Ceviche with Myoga Ginger

1. 1

   Cut the sea bream (or salmon) into bite-sized pieces.

2. 2

   Finely chop the hot green chili pepper.

3. 3

   Thinly slice the myoga ginger and green onion.

4. 4

   Squeeze the lemon.

5. 5

   Place the ingredients prepared in Step 1 into a flat container and sprinkle some salt over the top.

6. 6

   Leave it to chill in the refrigerator for 3-4 hours.

7. 7

   While chilling the salad, toss it a few times.

8. 8

   After a few hours it's ready to serve!

9. 9

   The acid in the lemon juice will turn the surface of the fish white.

10. 10

    This is the salmon version.

11. 11

    I tried adding some grilled and chilled red and yellow bell peppers too.

* Per serving · 4 servings · Values may vary.

No additional tips available.