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.
Story Behind this Recipe
When I went to Peru I ordered this dish every time I went into a restaurant. Unfortunately my husband doesn't like coriander leaves, so I always had to eat it alone. Of course he didn't like it any better when I made it back at home so I modified the flavours to suit a Japanese palate.
-I used 1/4 teaspoon of salt in Step 2 but this amount is just a rough guide. If you're using quite fatty fish, it might be better to sprinkle over a bit extra. -Instead of using the juice of 1/2 lemon, you could use the juice of 1 kabosu citrus fruit or 1 lime if you'd prefer.