bodge it?
For various reasons, I have a recipe and all the ingredients for trout ceviche with avocado sorbet. But the final bit of making the sorbet requires an ice cream maker.
Can I bodge this bit or should I fück it off and just make and munch the fish in lime part?
Serious/helpful advice would actually be appreciated.
That's what I thought, but it's just a little blob and it will impress the missus. She likes the capers and shallots in our wild salmon tartare and the grated ginger and orange zest in the yellow fin tuna one. She's never had ceviche as far as I know, and she might have gone "meh, this is just cut up fish in lime. I want to see you work harder."