Ika Mata

Raw fish cured in lime and coconut cream.

Ingredients

• 700 g White fish fillets
• 1 cup Lime juice
• 1½ cups Coconut cream
• 1 Cucumber
• 2 Tomatoes
• 1 Onion
• 3 Spring onions
• 1 Chili
• 2 tsp Salt

Method

1. Cube the fish — Cut very fresh reef fish into even pieces.
2. Cure — Cover with lime juice and salt and refrigerate 2 hours until opaque.
3. Drain — Pour off nearly all the lime so the coconut is not overwhelmed.
4. Add coconut — Fold the thick coconut cream through.
5. Add vegetables — Stir in the diced cucumber, tomato, onion and chili.
6. Ika Mata is ready — Chill 30 minutes and serve cold.

More Cook Islands recipes

• Rukau
• Poke Cook Islands