An Amuse Bouche – Lemon Sole & Avocado Ceviche

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Published on: July 30, 2012
 

This is my first ever Amuse Bouche and I don’t think it will be my last. If you’ve not had or heard of an amuse bouche before, it’s a simple one-bite, hors d’oeuvre.  If you go to a restaurant and you get one, it’s picked by the chef (so you don’t get a choice) and it is meant to give you an idea of the chef’s personal style.  In this case, I’ve got a set menu.  Instead, I’ve used this as a way to refresh everyone’s palate and set the expectation for the rest of the meal.

My last ceviche was so-so and I haven’t really made a lot of changes from my first attempt.  I think the problem with my first ceviche was mostly to do with how it was constructed.  One bite could be full of onions, the next just fish.  As an amuse bouche I could plan that mouthful.  The whole thing can be carefully constructed to look and taste exactly how I wanted.  The key thing for me was not to have too much onion on the spoon, otherwise it would overpower everything else.  It seemed to work well because everyone was looking for more.  Even my wife who is not a big fan of ceviche and one of the guests who just doesn’t like raw fish, wanted more!

Ingredients:

1 Lemon Sole fillet

2 Limes (juiced)

1 Lemon (juiced)

1 Small red onion

1 Red chilli (de-seeded)

1/2 Medium hass avocado

1/4 Yellow bell pepper

Small bunch of coriander

Salt & Pepper

 

Method:

1.  Finely dice the red onion and yellow pepper then slice and de-seed the chilli.  Juice the limes and lemon and combine together in a dish or bowl.

2.  Cut the Lemon sole into small pieces (bite size, so about 2cm) and add to the bowl.

3.  Place the bowl in the fridge for two hours – stirring every 30mins.

4.  After two hours, season the ceviche with a little salt and pepper.

5.  Cut up some coriander and cube the avocado.

6.  To plate the ceviche, take a chinese spoon and add some onion, yellow pepper, coriander and a little chilli.  Then place the fish on top and finally top with three small cubes of avocado, serve immediately.

 

Tips:

Ensure that the lemon sole is properly descaled.  I also recommend using only the fillets with the white skin rather than the thicker dark skin.  If you have no option, remove the skin completely as it will be a little too chewy.

 



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