Entree: Cook Islands – Central Culinary Region – Ika Mata (Raw Fish in Coconut Cream)

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 10 min

Cook 0 min

Additional 45 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) fresh firm white fish (tuna, mahi‑mahi, or snapper), skin removed and cut into 1/2‑inch (0.512 in (1.3 cm)) cubes
- 3/4 cup (180 ml) fresh lime juice (about 6–8 limes)
- 2 cups (480 ml) thick coconut cream
- 1 small red onion, thinly sliced
- 1 small cucumber, seeded and diced (about 6 oz (170 g))
- 1 medium tomato, seeded and diced (about 4 oz (115 g))
- 1 small green chili (or 1/2 small scotch bonnet), seeded and finely chopped
- 2 tbsp (30 ml) chopped fresh cilantro (coriander) or local pounded leaves (kawakawa)
- 1/2 tsp (2.5 g) sea salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) thinly sliced young coconut or shredded coconut (optional garnish)

Show original ingredient measurements

- 1 lb (454 g) fresh firm white fish (tuna, mahi‑mahi, or snapper), skin removed and cut into 1/2‑inch (1.3 cm) cubes
- 3/4 cup (180 ml) fresh lime juice (about 6–8 limes)
- 2 cups (480 ml) thick coconut cream
- 1 small red onion, thinly sliced
- 1 small cucumber, seeded and diced (about 6 oz / 170 g)
- 1 medium tomato, seeded and diced (about 4 oz / 115 g)
- 1 small green chili (or 1/2 small scotch bonnet), seeded and finely chopped
- 2 tbsp (30 ml) chopped fresh cilantro (coriander) or local pounded leaves (kawakawa)
- 1/2 tsp (2.5 g) sea salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) thinly sliced young coconut or shredded coconut (optional garnish)

Instructions

1. In a nonreactive bowl, place the cubed raw fish and pour the fresh lime juice over it, stirring gently to coat. Cover and refrigerate 15–30 minutes until the fish appears opaque and slightly firm (fish is "cooked" by the acid).
2. While fish is curing, thinly slice the onion and place in cold water for 5 minutes to mellow the bite, then drain. Dice cucumber and tomato; chop chili and cilantro.
3. Once fish has cured, drain off most of the lime juice, leaving a little for flavor. Gently fold in coconut cream until fish is well coated.
4. Add the sliced onion, cucumber, tomato, chopped chili, cilantro, salt, and pepper. Stir gently to combine. Taste and adjust seasoning — add a little more lime juice or salt if needed.
5. Chill the mixture briefly (10–15 minutes) before serving to let flavors marry, or serve immediately at cool temperature. Garnish with sliced young coconut if using.
6. Serve Ika Mata chilled as a main course with steamed breadfruit, taro, or cassava and slices of ripe banana typical to Cook Islands meals.