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Wednesday, November 13, 2024
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FoodTuna Ceviche By Mark Hix

Tuna Ceviche By Mark Hix

Click image to see pdf of recipe

Inspired by the Andy Warhol book Wild Raspberries Mark Hix has collaborated with artist Nettie Wakefield to launch a collection of framed prints you can add to your kitchen wall. The prints combine seafood recipes by Mark accompanied by beautifully detailed illustrations by Nettie.
They have combined to create a series of 28 limited edition artworks, printed in London’s Jealous Print Studio. They are planning to publish them into a book next year. Signed by Mark and Nettie the limited edition prints are available to buy online from Jealousgallery.com.

Serves 2

Ingredients:
200g very fresh tuna loin or belly
1 red chilli
2 spring onions
Tbls chopped coriander
Tbls yuzu juice
Tbls lime juice

Directions:
Chop the tuna into 1 cm rough pieces.
Finely chop chilli and spring onions.
Mix together with the yuzu juice and lime juice.
Season to taste
Serve with toasted baguette or on its own.

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