Sea Bream Ceviche with Yuzu Kosho Recipe - Japanese cooking

Today's recipe is "Sea Bream Ceviche with Yuzu Kosho".
Yuzu kosho is a fermented paste made from chili peppers, yuzu peel and salt. It adds a pungent flavor and depth to a range of dishes.

[Ingredients (for 2 servings)]
1 Sea bream fillet (approx. 200g, Sashimi grade)
1/4 Red onion
1 branch Coriander
1 Lemon
1 tsp Grate garlic
1 1/2 tsp Yuzu kosho

[Directions]
Cut sea bream into 1.5cm dices.
*Cut into relatively larger pieces to enjoy the texture.
Salt lightly to release its liquid.
Slice red onion thinly along the fibers and put in cold water.
Roughly cut coriander.
Cut lemon in half and squeeze the juice into a bowl.
*It is easier if you squeeze while crushing the thin skin of the lemon with your thumb.
Stir in grated garlic and yuzu kosho.
Add diced sea bream and mix well.
Continue until the surface of the sea bream turns white.
Stir in drained red onion.
Serve on a plate.
Sprinkle coriander on top.
Ready to eat!

[Our favorite Yuzu Kosho]
Product Name: Green Yuzu Kosho
Producer: from Nagaikimura Co., Ltd. (Miyazaki Prefecture)

This product has fresh aroma of yuzu and mild taste with less salt. A small amount of this yuzu kosho can change the flavor of dishes by its pungency of chili and rich aroma of yuzu. A pot with this will warm you up on a cold day.

*This video is not sponsored.

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