Appetizers
I-Kiribati Ika Mata (Raw Fish Marinated in Lime and Coconut Cream)
Ingredients
- 500 g (1 lb) very fresh skinless tuna or reef fish fillet, cubed
- 125 ml (1/2 cup) fresh lime juice
- 125 ml (1/2 cup) coconut cream
- 1 small tomato, diced
- 1/2 small onion, finely diced
- 1/2 cucumber, diced
- 1/2 tsp sea salt
Method
- Cut fish into small, even cubes and place in a non-reactive bowl.
- Pour lime juice over the fish, ensuring all pieces are covered, and refrigerate for 20-30 minutes until the flesh turns opaque.
- Drain off excess lime juice, keeping the fish in the bowl.
- Fold in coconut cream, tomato, onion, cucumber and salt.
- Chill for 10 minutes before serving as a starter.
Introduction: Ika mata is a Pacific-wide preparation of raw fish 'cooked' by citrus acid, found across Kiribati and neighbouring island nations.
Cultural Background: Ika mata is a Pacific-wide preparation of raw fish 'cooked' by citrus acid, found across Kiribati and neighbouring island nations. With reef and pelagic fish caught daily, this dish showcases the freshness of the catch and the islands' reliance on coconut cream as a finishing element.
Tips: Use only sushi-grade, very fresh fish, and keep everything well chilled throughout preparation.
Variations: Some versions add finely sliced chilli for heat, or swap cucumber for diced green mango.
Storage: Best eaten within 2 hours of preparation; refrigerate leftovers no longer than 24 hours as the fish continues to 'cook' and softens.
Reheating: Not applicable — served cold.
FAQs:
Q: Is the fish fully raw?
A: The acid in the lime juice denatures the proteins, similar to ceviche, so it is not heat-cooked but is safely 'cooked' by acid when very fresh fish is used.
Q: Can this be made with frozen fish?
A: Use fish that has been properly flash-frozen for raw consumption and fully thawed in the refrigerator.
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