Japanese-Style Ceviche

• 15/16 pound fresh salmon taken from near the tail, finely sliced
• 1 inch ginger peeled
• 2 garlic cloves peeled
• 1 teaspoon sugar
• 1/2 teaspoon wasabi paste optional
• 6 3/4 tablespoons Japanese soy sauce
• 6 3/4 tablespoons rice wine vinegar
• pickled ginger
• 2 scallions finely sliced
• black sesame seeds

1. Slice the salmon horizontally into 3-millimeter strips. Layer the strips onto a platter or flat plate.
2. Grate the ginger and garlic. Mix these with the sugar, wasabi (optional), soy sauce, and rice wine vinegar.
3. Pour the marinade over the salmon, cover with plastic wrap, and refrigerate for about an hour.
4. When serving, plate the salmon in a bowl, pouring in some of the marinade. Garnish with pickled ginger, scallion slices, and black sesame seeds.

ginger, garlic, sugar, wasabi paste, soy sauce, rice wine vinegar, ginger, scallions, black sesame seeds

Taken from www.yummly.com/recipe/Japanese-style-Ceviche-626789 (may not work)