Entree: Indonesia – Maluku – Gohu Ikan (Raw marinated tuna salad dressed with lime, shallots, and chilies)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

- 1 lb (454 g) sashimi-grade tuna, diced into 1/2-inch (1 cm) pieces
- 1/3 cup (80 ml) fresh lime juice (about 3–4 limes)
- 3 small shallots, thinly sliced
- 4 bird's eye chiles, thinly sliced (adjust to taste)
- 1 small red chili (or 1 jalapeño), seeded and thinly sliced
- 1 tsp (5 ml) fine sea salt
- 1 tsp (5 g) palm sugar or light brown sugar, finely grated
- 2 tbsp (30 ml) neutral oil or light coconut oil
- 2 tbsp (8 g) chopped fresh cilantro or kemangi (lemon basil) if available
- 1 small cucumber, thinly sliced or diced (optional, for serving)
- Steamed rice or cassava crackers for serving

Instructions

1. Place the diced tuna in a nonreactive bowl. Pour the lime juice over the fish, toss gently, and let sit 8–12 minutes until the exterior firms and turns opaque while remaining tender inside.
2. Meanwhile combine the thinly sliced shallots, bird's eye chiles, red chili, salt, and palm sugar in a small bowl; mix until the sugar dissolves.
3. When the tuna is ready, drain off about half the lime juice if there is excess, then add the shallot–chile mixture, the oil, and chopped cilantro or kemangi. Toss gently to combine.
4. Taste and adjust with a pinch more salt, a little more sugar, or an extra squeeze of lime as needed; let rest 2–3 minutes to meld flavors.
5. Transfer to a serving plate, scatter cucumber if using, and serve immediately with steamed rice or cassava crackers.