Japanese-Style Ceviche with Myoga Ginger

Japanese-Style Ceviche with Myoga Ginger

I fell in love with ceviche after trying it in Peru. I tried making it in a Japanese style here.


Sea bream or salmon (sashimi-grade)
150 g
1/4 teaspoon
Fresh hot green chili peppers
about 1/2
Myoga ginger
1 piece
Green onions
10 cm


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.

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.