{"id":593,"date":"2012-07-30T12:55:17","date_gmt":"2012-07-30T11:55:17","guid":{"rendered":"http:\/\/ginnyang.com\/?p=593"},"modified":"2013-02-17T21:53:16","modified_gmt":"2013-02-17T21:53:16","slug":"an-amuse-bouche-lemon-sole-avocado-ceviche","status":"publish","type":"post","link":"https:\/\/ginnyang.com\/?p=593","title":{"rendered":"An Amuse Bouche – Lemon Sole & Avocado Ceviche"},"content":{"rendered":"

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.\u00a0 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.\u00a0 In this case, I’ve got a set menu.\u00a0 Instead, I’ve used this as a way to refresh everyone’s palate and set the expectation for the rest of the meal.<\/p>\n

My last ceviche<\/a> was so-so and I haven’t really made a lot of changes from my first attempt.\u00a0 I think the problem with my first ceviche was mostly to do with how it was constructed.\u00a0 One bite could be full of onions, the next just fish.\u00a0 As an amuse bouche I could plan that mouthful.\u00a0 The whole thing can be carefully constructed to look and taste exactly how I wanted.\u00a0 The key thing for me was not to have too much onion on the spoon, otherwise it would overpower everything else.\u00a0 It seemed to work well because everyone was looking for more.\u00a0 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!<\/p>\n

\"\"<\/a><\/p>\n

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

1 Lemon Sole fillet<\/p>\n

2 Limes (juiced)<\/p>\n

1 Lemon (juiced)<\/p>\n

1 Small red onion<\/p>\n

1 Red chilli (de-seeded)<\/p>\n

1\/2 Medium hass avocado<\/p>\n

1\/4 Yellow bell pepper<\/p>\n

Small bunch of coriander<\/p>\n

Salt & Pepper<\/p>\n

 <\/p>\n

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

1.\u00a0 Finely dice the red onion and yellow pepper then slice and de-seed the chilli.\u00a0 Juice the limes and lemon and combine together in a dish or bowl.<\/p>\n

2.\u00a0 Cut the Lemon sole into small pieces (bite size, so about 2cm) and add to the bowl.<\/p>\n

3.\u00a0 Place the bowl in the fridge for two hours – stirring every 30mins.<\/p>\n

4.\u00a0 After two hours, season the ceviche with a little salt and pepper.<\/p>\n

5.\u00a0 Cut up some coriander and cube the avocado.<\/p>\n

6.\u00a0 To plate the ceviche, take a chinese spoon and add some onion, yellow pepper, coriander and a little chilli.\u00a0 Then place the fish on top and finally top with three small cubes of avocado, serve immediately.<\/p>\n

 <\/p>\n

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

Ensure that the lemon sole is properly descaled.\u00a0 I also recommend using only the fillets with the white skin rather than the thicker dark skin.\u00a0 If you have no option, remove the skin completely as it will be a little too chewy.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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.\u00a0 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.\u00a0 In this case, I’ve got a set[…]<\/a><\/p>\n","protected":false},"author":1,"featured_media":594,"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":[40,34,33,5,19],"tags":[43,13,41],"class_list":["post-593","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-amuse","category-gluten","category-lactose","category-recipes","category-west","tag-acidic","tag-fish","tag-raw"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/ginnyang.com\/wp-content\/uploads\/2012\/07\/IMAG0366.jpg","jetpack_shortlink":"https:\/\/wp.me\/p1PTCG-9z","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/593","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=593"}],"version-history":[{"count":15,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/593\/revisions"}],"predecessor-version":[{"id":936,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/593\/revisions\/936"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/media\/594"}],"wp:attachment":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=593"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=593"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=593"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}