For the final exam of culinary school, my class and I were tasked with creating a 5-course tasting menu for 10-12 people. I was lucky enough to persuade my friends to allow me to create the recipe for the amuse-bouche, which was the only dish without any restrictions--we could make whatever we wanted. My thoughts focused on being delicate, yet rich; small, yet substantial. And from these contrasting concepts, the sea bream crudo/ceviche hybrid was born.

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