Ota Ika

Raw fish in coconut cream and lime with vegetables.

Ingredients

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

Method

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

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