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[…]
Gin & Yang
Salmon, Squid and Lemon Sole Ceviche
Ceviche seems to be the new Sushi. It’s certainly becoming more popular and the cooked texture with the raw flavour and spice make it a little more accessible to those who don’t like the idea of eating raw fish. The seafood is still fairly raw, even after 8 hours of “cooking” in the citrus fruits. Because we add a lot of chili, lime and cilantro it takes away the strong “fishy” taste of raw seafood[…]