Parsley throwing frenzies, scraps of stripy fabric from Ikea and lemons. Food blogging 101.
This was an exercise into how to photograph your food, so that it doesn't end up looking like those laminated menus you find on holidays that have a lethargic photo of every single dish on the menu. It's amazing what a nasty strip light and the worlds slowest smart phone can do. A unique look behind the scene of the glamourous world of food blogging...
Beauty.
Ika Mata 7/10
Ika Mata is like ceviche with coconut milk. Ceviche is raw fish cooked in lemon or lime juice. Because it's raw, get the freshest fish you can. I've done it here with tuna (because I love myself) but it will work with any type of firm fish. Perfect as a 'Late Late' snack.
250g fresh tuna, cut into chunks
Juice of 2 lemons
1 red pepper, finely diced
1 red onion, finely diced
handful of parsley, finely chopped
handful of mint, finely chopped
splash of tabasco, to taste
1/2 can of coconut milk
salt and pepper to taste
Add the tuna to the lemon juice and leave to marinate in the fridge for up to an hour. The smaller the chunks the less time it will take. The lemon juice actually cooks the fish so keep an eye on it. When the edges become to a whitish opaque colour (how it looks when cooked with heat) it's done.
Drain the tuna and mix with the remaining ingredients gently. Serve on toast, drink with wine and Tom Cruise.
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