{"id":171,"date":"2011-10-12T21:21:07","date_gmt":"2011-10-12T20:21:07","guid":{"rendered":"http:\/\/ginnyang.com\/?p=171"},"modified":"2012-07-30T14:40:44","modified_gmt":"2012-07-30T13:40:44","slug":"salmon-squid-and-lemon-sole-ceviche","status":"publish","type":"post","link":"https:\/\/ginnyang.com\/?p=171","title":{"rendered":"Salmon, Squid and Lemon Sole Ceviche"},"content":{"rendered":"

Ceviche seems to be the new Sushi.\u00a0 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.\u00a0 The seafood is still fairly raw, even after 8 hours of “cooking” in the citrus fruits.\u00a0 Because we add a lot of chili, lime and cilantro it takes away the strong “fishy” taste of raw seafood and it almost makes it taste like a seafood salad.<\/p>\n

This is my first go at making Ceviche myself and I quite like it.\u00a0 I love Sushi and Sashimi but Ceviche is different.\u00a0 The cooking in the acids and spices really changes the fish but it keeps that fresh, raw seafood taste that I like.\u00a0 Kinda – cooked but uncooked?\u00a0 It’s very unique and I think it makes for a great starter or Amuse-Bouche.\u00a0 I’ve gone fairly broad with the seafood in this recipe as I wanted to try a bit of everything to see what I liked best and what worked for me.\u00a0 I only put my Ceviche in for 3 hours as I was pressed for time, as a result the squid was still a little too raw for my liking.\u00a0 The Salmon was perfect and the Lemon sole was very tasty.\u00a0 I think I’ll do a Ceviche of Squid sometime in the future to get a better taste of it.\u00a0 Malaysia also has a variation of Ceviche called Kinilaw (pronounced “Kee-na-va”) or Umai.\u00a0 It’s very similar but it uses local fruits and usually has tomatoes in it.\u00a0 My wife tells me it’s great but she wasn’t so impressed with this Ceviche so next time I make a trip out east, I’ll have to find out for myself!<\/p>\n

 <\/p>\n

\"\"<\/a>Ingredients (Serves 2):<\/strong><\/p>\n

1 Squid<\/p>\n

1 Salmon (200g)<\/p>\n

1 Lemon Sole\u00a0(200g)<\/p>\n

1 Small Red Onion<\/p>\n

4\u00a0Limes<\/p>\n

1\/2 Lemon<\/p>\n

3 Large Red Chilies (de-seeded)<\/p>\n

Large bunch of Cilantro<\/p>\n

Small bunch of Basil<\/p>\n

 <\/p>\n

Salad:<\/strong><\/p>\n

75g Watercress<\/p>\n

75g Wild Rocket<\/p>\n

1 Medium Hass Avocado<\/p>\n

1 Pack Yellow and Red Pomodoro Tomatoes<\/p>\n

1\/2 Lemon<\/p>\n

Extra Virgin Olive Oil<\/p>\n

 <\/p>\n

 <\/p>\n

Method:<\/strong><\/p>\n

1.\u00a0 Fillet, skin, bone and slice the squid, salmon and lemon sole and place in a non-reactive baking tray or casserole dish.<\/p>\n

2.\u00a0 Put the squid in a colander and blanch in boiling water or place in a bowl of boiling water for 1 minute.\u00a0 Return the squid to the casserole dish.<\/p>\n

3.\u00a0 Slice the red onion and chilies and spread amongst the seafood<\/p>\n

4.\u00a0 Zest one of the limes and juice the rest along with half a lemon.\u00a0 Add it all to the dish and give it a good shake.<\/p>\n

5.\u00a0 Chop the basil and cilantro and sprinkle over the dish, season with sea salt and freshly ground pepper.<\/p>\n

6.\u00a0 Cover with clingfilm and leave in the fridge for between 3 and 8 hours.\"\"<\/a>Salad:<\/strong><\/p>\n

1.\u00a0 Put all the watercress and rocket in a large salad bowl and cover with the juice from the remaining half of the lemon.<\/p>\n

2.\u00a0 Cut the Avocado into chunks and slice the tomatoes in half and add to the bowl.<\/p>\n

3.\u00a0 Drizzle with some Extra Virgin Olive Oil and serve with the Ceviche.<\/p>\n

Tips:<\/strong><\/p>\n

This will be a meal for two or a starter for 4-8 people.<\/p>\n

Add enough Extra Virgin Olive Oil to help balance the strong bitter taste of the watercress stalks.<\/p>\n

Slice the seafood to a size that is easy to eat in one bite.<\/p>\n

While it is a little difficult to remove the skin from Lemon sole it is generally for the best as the skin can become quite tough unless you leave it for the full 8 hours or overnight.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ceviche seems to be the new Sushi.\u00a0 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.\u00a0 The seafood is still fairly raw, even after 8 hours of “cooking” in the citrus fruits.\u00a0 Because we add a lot of chili, lime and cilantro it takes away the strong “fishy” taste of raw seafood[…]<\/a><\/p>\n","protected":false},"author":1,"featured_media":196,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[34,33,37,5,38,19],"tags":[43,13,41,46],"class_list":["post-171","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gluten","category-lactose","category-main","category-recipes","category-starter","category-west","tag-acidic","tag-fish","tag-raw","tag-seafood"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/ginnyang.com\/wp-content\/uploads\/2011\/10\/IMAG0324.jpg","jetpack_shortlink":"https:\/\/wp.me\/p1PTCG-2L","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/171","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=171"}],"version-history":[{"count":11,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/171\/revisions"}],"predecessor-version":[{"id":665,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/171\/revisions\/665"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/media\/196"}],"wp:attachment":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=171"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=171"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=171"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}