Ceviche is a traditional Latin American dish featuring raw seafood that is marinated in lime or lemon juice. This ceviche draws inspiration from Japanese cuisine and features the fresh flavors of ginger and garlic. Fresh salmon is marinated in a ginger soy wasabi marinade and refrigerated before being served with pickled ginger, scallions, and black sesame seeds. A wonderful seafood dish for fish lovers and for lovers of Japanese cuisine.
Satisfy your sweet tooth with this easy-to-make recipe for Japanese-style Ceviche.
1. Info for Japanese-style Ceviche
- Cook Time: 50 min
- Total Time: 50 min
- Servings: 2
- Calories: 583.61 kcal
2. Ingredients for Japanese-style Ceviche
- 425 gr. fresh salmon taken from near the tail, finely sliced
- 2 1/2 cm. ginger, peeled
- 2 garlic cloves, peeled
- 1 tsp. sugar
- 1/2 tsp. wasabi paste (optional)
- 100 ml. Japanese soy sauce
- 100 ml. rice wine vinegar
- pickled ginger
- 2 scallions, finely sliced
- black sesame seeds
- Slice the salmon horizontally into 3-millimeter strips. Layer the strips onto a platter or flat plate.
- Grate the ginger and garlic. Mix these with the sugar, wasabi (optional), soy sauce, and rice wine vinegar.
- Pour the marinade over the salmon, cover with plastic wrap, and refrigerate for about an hour.
- When serving, plate the salmon in a bowl, pouring in some of the marinade. Garnish with pickled ginger, scallion slices, and black sesame seeds.