Appetizers
Ika Mata (Raw Fish Marinated in Lime and Coconut Cream)
Ingredients
- - 500g very fresh skinless white fish fillet (such as tuna or trevally), diced
- - 125ml (1/2 cup) fresh lime juice
- - 250ml (1 cup) coconut cream
- - 1/2 cucumber, finely diced
- - 1 small onion, finely diced
- - 1 tomato, seeded and diced
- - Salt, to taste
Method
- Place the diced fish in a non-reactive bowl and pour over the lime juice, making sure all pieces are covered.
- Cover and refrigerate for 20-30 minutes, until the fish turns opaque, stirring once.
- Drain off most of the lime juice, leaving a small amount.
- Fold in the coconut cream, cucumber, onion and tomato.
- Season with salt and chill for a further 10 minutes before serving.
- Serve cold in small bowls as a starter.
Introduction: Ika mata is the best-known dish of the Cook Islands, a Polynesian relative of ceviche where raw fish is 'cooked' in citrus juice before being folded through fresh coconut cream and vegetables.
Cultural Background: Ika mata is the best-known dish of the Cook Islands, a Polynesian relative of ceviche where raw fish is 'cooked' in citrus juice before being folded through fresh coconut cream and vegetables. It appears at nearly every gathering, from Sunday lunches to island night feasts.
Tips: Use only very fresh, sushi-grade fish, as it is not cooked by heat.
Variations: Some households add finely diced chilli or a little grated fresh coconut flesh for extra texture. Not vegetarian; raw fish is the essential ingredient.
Storage: Best eaten within a few hours of preparing; not suitable for long storage due to raw fish.
Reheating: This is a cold dish and is not reheated.
Nutrition: Approx. 220 kcal per serving, 14g fat, 6g carbohydrate, 20g protein.
FAQs
Q: Is the fish actually raw?
A: The lime juice denatures the proteins, giving a cooked texture and appearance, though it is technically uncooked.
Q: Can I use frozen fish?
A: Previously frozen fish that has been properly handled is commonly used and considered safe.